Which Came First? Chicken and Egg Sammies Deluxe-Rachael Ray

• 1 12 lbs chicken breasts, cutlets
• 2 teaspoons smoked paprika
• salt
• black pepper
• 4 tablespoons extra virgin olive oil
• 4 large eggs
• 2 tablespoons milk
• 2 jarred roasted red peppers, patted dry and chopped
• 2 -3 tablespoons chopped fresh flat leaf parsley
• 4 crusty rolls, split
• 4 slices smoked gouda cheese
• 2 cups chopped watercress

1. Preheat broiler.
2. Season chicken breast cutlets with smoked paprika, salt, and pepper.
3. Heat 2 tablespoons oil in a large nonstick skillet over med-high heat.
4. Add the chicken to the skillet; cook 2-3 minutes on each side.
5. Remove the chicken from the skillet and let it rest, tented with foil.
6. Wipe out the pan and add the remaining 2 tablespoons oil.
7. In a small bowl, beat the eggs with salt, pepper, and milk.
8. Add the roasted peppers and parsley to the skillet; cook for 30 seconds; then add the eggs; scramble to your desired doneness with a wooden spoon or spatula.
9. While the eggs cook, toast rolls under the broiler, 1 minute, then remove them to a work surface; keep the broiler on.
10. Assemble sandwiches: slice the chicken and pile it on the roll bottoms.
11. Top each sandwich with 1/4 of the eggs and a slice of cheese.
12. Place the sandwiches back under the broiler for 30 seconds to melt the cheese.
13. When the cheese has melted, transfer sandwiches to plates; top them with a pile of watercress, then set the roll tops in place.

chicken breasts, paprika, salt, black pepper, extra virgin olive oil, eggs, milk, red peppers, flat leaf parsley, crusty rolls, gouda cheese, watercress

Taken from www.food.com/recipe/which-came-first-chicken-and-egg-sammies-deluxe-rachael-ray-219750 (may not work)