The Lab: Chicken Parmesan Omelette Sandwich

I got home close to 2am on Sunday morning, after having taken photos at, and helped cleaning up after the semi-formal the youth group at my church hosted on Saturday night. I was a little tired, but more than anything, I was really hungry. So here’s a recipe for a Chicken Parmesan Omelette on French Toast. Please not that you can opt not to use the spices if you’re not into spicy food. I also don’t have exact measurements for most ingredients as I just estimated everything as I went along.

INGREDIENTS
Chicken Parmesan Omelette

  • Chicken Breast Strips, cooked
  • 1 Tomato, chopped
  • 2 Eggs, beaten
  • Ground Black Pepper
  • Ground Mexican Chilies
  • Paprika
  • Ground Cayenne Pepper
  • Turmeric powder
  • Salt
  • 1Tbsp Becel margarine
  • Grated Parmesan Cheese

French Toast

  • 2 Eggs
  • 2 slices of Whole Wheat Bread
  • Milk
  • Ground Black Pepper
  • Salt

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COOKING INSTRUCTIONS
Chicken Parmesan Omelette

  1. Melt the Becel margarine in a pan
  2. Add the chopped tomatoes and Chicken breast strips
  3. Add a pinch of salt, ground black pepper, paprika, turmeric powder, ground cayenne pepper, and ground Mexican chilies
  4. Add the grated Parmesan Cheese
  5. Add the beaten eggs to the pan
  6. Fold over the omelette
  7. Cut omelette in half so it is shaped into a square
  8. Set omelette aside on a plate

French Toast

  1. Crack 2 eggs and place in a bowl
  2. Beat the eggs
  3. Add milk
  4. Add ground black pepper
  5. Add a pinch of salt
  6. Soak bread slices in egg mixture
  7. Cook bread slices on a heated pan

Sandwich

  1. Assemble Sandwich
  2. Slice in half
  3. Enjoy!
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