Yield: 12 servings
12 each fully-cooked, breaded chicken breakfast filets
3⁄4 cup mayonnaise
9 Tbsps. sundried tomatoes, diced
3 Tbsps. olive oil
3 cloves garlic, coarse-chopped
11⁄2 tsps. sugar
3 tsps. fresh thyme, stemmed
12 each plain bagels, sliced
12 each eggs
12 tsps. water
to taste salt and cracked black pepper
6 Tbsps. butter
3⁄4 cup basil chiffonade
3⁄4 cup Parmesan cheese, grated
12 slices thinly sliced ham
12 slices Provolone cheese
1. Deep-fry the chicken filets at 350ºF for 5 to 6 minutes. Or bake in preheated oven at 325ºF for 25 minutes (or in convection oven for 15 minutes). Remove from fryer, drain, and keep warm above 140ºF.
2. Combine mayonnaise, sundried tomatoes, olive oil, garlic, sugar and thyme in food processor or blender and process until smooth and creamy; set aside.
3. Toast the bagels until slightly browned.
4. Per serving: crack 1 egg into a bowl and whisk until blended. Add 1 tsp. cold water, and salt and pepper to taste; whisk another 5 seconds. In 8-in. nonstick skillet, melt 1⁄2 Tbsp. butter over medium high heat. When butter froths, turn heat to low and add egg mixture. When egg mixture has set, use spatula to pull in edges of omelet, slightly tipping pan to allow uncooked egg portion to run off side of pan under cooked egg part; repeat until all uncooked egg has disappeared. Fill omelet with 1 Tbsp. each of basil and Parmesan cheese; cook an additional 15 seconds. Starting with bottom 1⁄3, fold omelet over middle 1⁄3; slide omelet out of pan and make final fold, flipping the folded section onto the unfolded section.
5. To assemble each serving: Spread 1 tsp. of the mayonnaise mixture on each toasted side of bagel. Layer 1 slice ham, 1 chicken filet, and 1 slice cheese on bottom half of bagel. Top with basil omelet and top half of bagel.
Recipe and photo from Tyson Foods, Inc.