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The Chicken & the Egg

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The Chicken & the Egg

The dish has a balance of texture—tender, juicy chicken, crispy arugula and asparagus, and a savory runny egg that acts as the perfect dressing. Onward to the flavor: the breaded chicken offers a solid foundation for the pseudo-salad with Italian seasonings. Next, the “salad” portion of the dish includes the peppery arugula, refreshing asparagus, and lemon juice finishes it off with a surprisingly perfect balance. Finally, the dish is crowned with a fried egg (or runny egg, dippy egg, whatever you choose to call it). Break the egg and enjoy the savory flavor of the fried egg in every bite.

It may look like a small dish, but I promise it will leave you full and happy

Here’s the recipe

The Chicken & the Egg
You’ll need:

Arugula
“Spring Mix” Salad
1/2 of a lemon
1 – 2 tbsp. Olive Oil
Cracked Pepper
2 Full Scallions
Fresh Basil Leaves
Tenderized, thin, boneless chicken breast
Italian bread crumbs
Breading (flour, parsley, garlic, salt, pepper)
Eggs
Asparagus
Do it this way:

Preheat oven to 425
Cook asparagus in oven with cracked pepper, salt, and olive oil
Tenderize chicken, dip in breading, then egg whites, then Italian bread crumbs – Cook in oven for 10-15 minutes
Fry egg in olive oil until perfectly cooked with out ruining the yolk by drying it out
Mix salad and squeeze in lemon while mixing
Layer dish first with chicken, then asparagus, then salad, then top with egg
Break yolk and devour

About Mohammad Daeizadeh

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