Ingredients: Chicken breast Brioche buns Panko crumbs Bread crumbs Flour Eggs (2) Paprika 1tsp Salt 1tsp Pepper 1tsp Tomato Lettuce Sliced dill pickles Provolone cheese Olive oil Thousand island sauce (homemade recipe below) Thousand island sauce: 1 cup mayo or Greek yogurt 3 tbsp ketchup 1 tsp sugar 1 tsp white vinegar A massive amount of dill relish haha literally as much or as little as you want but i load mine up. Mix it all up and refrigerate before serving. Butterfly your chicken breast and then pound them even to about 1” thick in a ziploc bag (this is key for even cooking) Remove from ziploc and cut in half (optional) season with the salt/pepper/paprika. Dredge both sides in flour then dip into your egg wash on both sides, let the excess egg drip off and then coat both sides in your panko/bread crumb mix. Set aside until all pieces are coated. Place your sautee pan on LOW heat (another key part) with a little olive oil in the pan, let it get hot then place your chicken in- undisturbed - for 3 min on each side (internal temp should read 165 before removing). Place a slice of cheese on top of the chicken before you remove it. Toast your buns in the same pan, remove and start assembling! Chicken, sauce, tomato lettuce pickles etc! Enjoy! LTKFindsUnder50 LTKFamily