Breakfast Chicken Sandwich
A hearty and delicious breakfast chicken sandwich featuring a crispy chicken breast, a fried egg, melted cheddar cheese, and fresh spinach on a toasted English muffin. Perfect for a satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
Ingredients
2 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons olive oil
2 large eggs
2 English muffins, split
2 slices cheddar cheese
1 cup fresh spinach leaves
1 tablespoon unsalted butter
Instructions
Season both sides of the chicken breasts with salt, black pepper, and paprika.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until cooked through and golden brown. Remove from skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Crack the eggs into the skillet and cook to your preferred doneness (sunny side up or over easy recommended). Season eggs with a pinch of salt and pepper.
While the eggs cook, toast the English muffins until golden brown.
Spread butter on the toasted English muffin halves.
Place a cooked chicken breast on the bottom half of each English muffin.
Top each chicken breast with a slice of cheddar cheese and allow it to melt slightly from the residual heat.
Add fresh spinach leaves on top of the cheese.
Place the fried egg on top of the spinach.
Cover with the top half of the English muffin to complete the sandwich.
Serve immediately and enjoy your breakfast chicken sandwich.