Categories: Chicken, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 1 1/2 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, split4 slices smoked gouda cheese
• 2 cups chopped watercress

Directions

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 ¼ 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.

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