| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Box Breaded Chicken Chunks |
| 2 |
|
Ripe Tomatoes; Cored & Diced |
|
|
; Coarse |
| 3 |
|
Green Onions; Sliced |
| 1 |
|
Green Bell Pepper; Seeded & Diced |
| 6 |
md |
Mushrooms; Sliced 1/8 Inch |
|
|
; Thick |
| 8 |
|
Eggs |
| 1/4 |
lb |
Shredded Mozzarella Cheese |
| 1/2 |
|
Bag Mr. Dells Garlic & Herb Diced |
|
|
; Potatoes |
| 4 |
tb |
Margarine |
INSTRUCTIONS
Cook the chicken chunks according to the package directions and dice
3/4 inch and set aside.
In a large, heavy skillet over medium-high heat, melt the margarine.
Fry the potatoes until browned all over (approximately 10-15 minutes)
~ stirring once or twice.
When potatoes are browned, add the tomatoes, green peppers and
mushrooms. Stir and cook approximately 10 more minutes or until
tomatoes are softbsp. Add the chicken pieces and stir to combine.
In another pan, begin cooking eggs in sets of 2 to your preference.
Evenly distribute the potato mixture over 4 large plates and sprinkle
green onions and shredded mozzarella cheese over the top. Place two
eggs over top of each plate and serve immediately.
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Converted by MM_Buster v2.0l.
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