– 4 English muffins (whole wheat or regular)
– 1 large boneless chicken breast (I used Pasturebird chicken breast)
– 3/4 cup egg whites
– 4 sharp cheddar cheese slices
– pinch of salt
– 1/2 cup pickle juice (to marinate chicken)
To start, cut your chicken breast in half thickness-wise to yield two large, thin pieces of chicken. Then, cut each of these pieces in half width-wise so that you have a total of 4 pieces of chicken about the size of your palm. Place these in a bowl and toss with the pickle juice, cover with plastic wrap, set in the fridge, and let marinate for 2+ hours.
When ready to cook, remove from marinade and place on grill; cook to internal temp 165F or higher, flipping as needed as bottom starts to form grill lines. You can use the same technique on an indoor grill like a George Foreman, or you can cook in a pan or in the oven in a similar way, just check for that internal temp.
Spray a ramekin or microwave-safe bowl with cooking spray and crack an egg into the bowl; cover and microwave 45 seconds or until yolk is set. When chicken and egg are done, assemble sandwich with english muffin and a slice of cheese, and wrap in foil! In the morning, remove from foil and microwave 15 seconds or toss sandwiches (in foil) into the oven at 200F to heat back up for ~20 mins. Take foil-wrapped sandwiches on the go for a warm sandwich with gooey cheese!
- Prep Time: 2.25 hrs
- Cook Time: 30 mins
- Serving Size: 4