Cook’s in the Kitchen: Barnyard Chicken Sandwich

“Looking for the perfect combination of a little breakfast but a whole lot of lunch? You might want to try out your culinary skills with Chef Michael Johnson’s Barnyard Chicken Sandwich. Food on this lunch line gets 5 stars and 2 thumbs up!” - Executive Chef Michael Johnson

INGREDIENTS:

• Tenderized boneless chicken breast, preferably antibiotic free and hormone free

• Chicken Seasoning: salt, black pepper, ground marjoram, paprika, ground garlic and ground onion

• 2 Slices applewood smoked bacon cooked to desired crispness.  

• 1 AA grade egg fried to desired yolk stage.  

• 1 cup fresh spinach sautéed 

• Toasted brioche bun

DIRECTIONS:

• Cook seasoned chicken breast in sauté pan or grill until done (165*)  then rest.   

• Assembly-  place sautéed spinach on bottom toasted bun.  Place cooked bacon on top of sautéed spinach.  Next, place cooked bacon then fried egg on sandwich finishing with dashes of hot sauce and top toasted bun.