


KNIFE & FORK HOT HONEY CHICKEN SANDWICH
- Yield
- 24 portions
- Portion Size
- 24 portions
Ingredients: | Measure: |
---|---|
Hot sauce
|
1-1/2 cups |
Honey
|
3/4 cup |
48 ea | |
Unsalted butter, melted
|
1 cup |
Scrambled eggs with herbs
|
1/2 gal |
Chicken breast, fried
|
24 |
Directions
-
For Hot Honey: Whisk together hot sauce and honey. Set aside.
-
To Make One Portion:
-
Brush one side of each pancake with melted butter.
-
Place pancake, butter side down, on work surface.
-
Add 1/2 cup herbed scrambled eggs.
-
Top with one piece of fried chicken.
-
Drizzle with 1 1/2 tablespoons of hot honey.
-
Place second pancake, butter side up, on top.
-
Place entire sandwich on griddle and cook until golden brown. Flip and cook the other side until golden brown.
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 170 mg | 17% |
Carbohydrate | 61 g | 20% |
Cholesterol | 341 mg | 114% |
Total Fat | 38 g | 57% |
Iron | 4 mg | 24% |
Potassium | 580 mg | 0% |
Calories | 777 kcal | 39% |
Sodium | 1614 mg | 67% |
Protein | 46 g | 92% |
Polyunsaturated Fat | 6 g | 30% |
Saturated Fat | 12 g | 61% |
Sugars | 21 g | 2% |
Dietary Fiber | 1 g | 6% |
Vitamin C | 13 mg | 21% |
Vitamin A | 1490 iu | 30% |
Percent Daily Values are based on a 2,000 calorie diet