I’ve had that Kanye West song, Black Skinhead, stuck in my head all day. The beat is sooo dope.
Now I have mixed feelings about Kanye West in general that I’m not going to get into [his tirades annoy the shit out of me] but one thing I’ve always respected him for, are his beats.
Some of the dopest in music today.
Smoked Paprika Chicken & Mint Sandwich with Wild Mushrooms and a Fried Egg.
This was a pretty fun creation but it’s really not as complex as the title makes it sound. I promise… And instead of fries, I chose to go with a side salad.
I made the salad first because I wanted to consume this as soon as that fried egg came off the stove!
What I Used:
1 Ripe Mango. Fresh Arugula. Cherry Tomatoes. A Red Onion. Chicken Breasts [halved to fit the bun]. Fresh Mint. Wild Shitake Mushrooms. Brittish Muffins. Eggs [1 per sandwich]. Smoked Paprika. Salt. Pepper
What I Did:
Mango Arugula Salad
I diced the mango into ½” thick pieces, about ½ cup and tossed it in a large bowl with ¼ cup diced red onion, ½ cup halves cherry tomatoes and 3 cups fresh Arugula. If you have any mint leaves remaining, definitely toss them in here too.
I wanted a light dressing, so I mixed in 2 tbsp of Olive Oil, some Salt & Pepper and that was that.
Onto this mighty Sandwich!
I first seasoned each chicken breast with 2 tsp of Smoked Paprika, Salt & Pepper. Given all that will make up this burger, you really don’t want the thickness of the breasts to be more than an inch….this isn’t an episode of Extreme Foods.
Then I got the broiler going. Those of us who don’t have an in-house grill, use the broiler 🙂
I drizzled Olive Oil over the chicken and let it cook for 8 mins on each side, until they were perfectly cooked through.
Meanwhile, I turned my attention to the mushrooms and mint for sautéing. I wasn’t sure if I wanted to slice the mushrooms for the sandwich or cook the caps whole.
Given that they weren’t very big, but largely because I was undecided, I went with both options.
I lightly seasoned the mushrooms with salt and pepper and sautéed them in 1 tbsp of Olive Oil for 10 mins.
When the chicken was ready, I pulled it out and let it rest for about 5 mins, lightly covered with tin foil.
In that time, I heated some Olive Oil in a pan, and fried an egg, sprinkling salt and a few turns of freshly ground pepper over it.
Lastly, I cross-sectioned the Brittish Muffin, buttered each half and toasted them in a dry skillet until lightly golden brown.
Then on one side of the bun, laid down several mint leaves and 4 mushroom caps. On the other side went the chicken breast and fried egg… I wanted the runniness of the egg to spread to the other side when I put the two halves together *rubbing hands*
Oh my Gaaahhhhd!
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