Chicken Parmigiana Benedict Recipe
Chicken parm on a portuguese muffin topped with a poached organic egg, creamy mozzarella served with french fries.
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Ingredients
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Chicken Parmigiana
Poached Eggs
Assembly
Method
Chicken Parmigiana
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper on both sides.
Breading Process
Dredge each chicken breast in flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs. Ensure each piece is fully covered.
Cooking the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes per side until golden brown. Transfer them to a baking dish.
Add Sauce and Cheese
Spoon marinara sauce over each chicken breast and sprinkle shredded mozzarella cheese on top. Bake in the oven for 15-20 minutes until the cheese is bubbly and golden.
Poached Eggs
Prepare Water
Fill a saucepan with water and bring to a gentle simmer. Add white vinegar to the water.
Poaching the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
Assembly
Toast the Muffins
While the chicken is baking, split and toast the Portuguese muffins until golden brown.
Assemble the Dish
Place a chicken parmigiana on each toasted muffin half, top with a poached egg, and serve with a side of french fries.
