A hearty and delicious breakfast chicken sandwich featuring a crispy chicken breast, fried egg, melted cheese, and fresh veggies on a toasted English muffin.
2 boneless, skinless chicken breasts, about 4 ounces each
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 large eggs
2 English muffins, split
2 slices cheddar cheese
4 slices tomato
4 leaves romaine lettuce
1 tablespoon unsalted butter
In a small bowl, mix paprika, garlic powder, salt, and black pepper.
Season both sides of each chicken breast evenly with the spice mixture.
Heat olive oil in a skillet over medium heat.
Add the chicken breasts and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
While the chicken cooks, toast the English muffins until golden brown.
In a separate non-stick skillet, melt the butter over medium heat.
Crack the eggs into the skillet and cook until the whites are set but the yolks remain slightly runny, about 3 to 4 minutes.
Once the chicken is cooked, place a slice of cheddar cheese on each breast and cover the skillet for 1 minute to melt the cheese.
To assemble each sandwich, place a lettuce leaf on the bottom half of the toasted English muffin, followed by the chicken breast with melted cheese, two tomato slices, and a fried egg.
Top with the other half of the English muffin and serve immediately.