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egged chicken & croissant sandwich highly recommended!
RRP
Posts: 26,457
Last night I egged one of our favorite sandwich meals. I had brined the pounded breasts for 75 minutes in @ClayQ's recent concoction of equal parts white sugar and caning salt. Then further marinated for 5 hours in Italian dressing. Rubbed with DP Raging River and then egged direct at 350º. Final minute was for melting muenster cheese on them. Served on a butter croissant with mayo and lettuce. WOWSER what a great sandwich!!! Try it some time yourself!
Re-gasketing the USA one yard at a time
Comments
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... and that's what I'm going to do for breakfast on Sunday. Nice cook!
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I'll take 2 please.
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Looks great! Croissants are a weakness for me. I think i could eat an entire container of croissants from Costco in one sitting.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I could see a fried egg laying there
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Lookin good Ron!
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Thanks, guys for the kind remarks! Like I said elsewhere I used to JACCARD these breasts when they were this thick, but instead using the brine of sugar and caning salt for a mere 75 minutes in 1.5 Qt of water made these pounded chicken pieces very tender and tasty. I knew I had a winner when we woke up this morning and the first thing Pat said was WHAT GREAT meal that was last night! When can we have it again?Re-gasketing the USA one yard at a time
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