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1
Chicken Mix flour, onion powder, crushed red pepper, and salt and pepper; set aside.
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2
In separate bowl, mix mustard, eggs and salt and pepper; set aside.
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3
Avocado Spread Mix ingredients until chunky; set aside until ready to use.
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4
For each serving: Coat one chicken piece in egg mixture; dredge in flour mixture.
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5
Melt shortening in saute pan over medium-low heat.
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6
Fry chicken for 3 to 5 min.
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7
on each side or until done (165 degrees F); remove from pan and drain on rack over a sheet pan.
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8
Place 3 slices toast on work space; cut a hole in the center of one slice using a 1-1/2-inch biscuit cutter.
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9
In nonstick fry pan or on flat-top griddle, melt about 1 Tbsp.
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10
butter; top with cut-out toast.
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11
Crack 1 egg into center; season with salt and pepper.
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12
After about 2 min., flip toast and continue cooking for about 1 min.
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13
Spread 2 Tbsp.
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14
Avocado Spread over 1 slice of toast; top with 1 lettuce leaf, 2 slices tomato, 2 slices bacon, cooked egg toast slice, 1 lettuce leaf, 2 slices tomato, 1 chicken piece and 1 slice of toast spread with 2 Tbsp.
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15
Avocado Spread.
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16
Fasten with 2 long picks; cut in half diagonally.
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17
Serve with 3 to 4 orange wedges on the side.
