Chicken Strips Coco Bread Sandwich

• 4 Breaded Chicken Strips


• 2 slices of American cheddar


• 2 Coco-Bread rolls


• 4 leaves lettuce


• 4 slices tomato


• 4 slices pickle


• 1 tbsp ketchup


• 2 tbsp mayonnaise


• 2 tsp scotch bonnet pepper sauce (optional)

Instructions

• Heat a medium dutch oven or pan with vegetable oil or shortening & fry chicken strips according to package instructions. Chicken strips can also be placed on a tray and baked in a conventional oven


• In the meantime, mix together the ketchup, mayonnaise and pepper sauce to use as a spread


• After strips are cooked, arrange them on a tray in two’s and place a slice of cheese on top, allow the heat to melt the cheese


• For each sandwich, spread the mayo mixture on both sides, top with two slices of lettuce, one tomato, two pickles and the strips with cheese


• Fill prepared muffin tins with egg mixture until almost to the top


• Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool a little for about 5 minutes


• Using a rubber spatula or butter knife to loosen the frittatas from the muffin cups and slide the frittatas onto a platter


• Serve immediately with toast, fried ripe plantains or hash browns!