Open-Faced Chicken Benedict
By: Carrie Barr
Published: Friday, January 1, 2010 - 3:49am

Ingredients




6 Chicken breast, no skin, no bone
1/2 cup All-purpose flour
1 teaspoon Paprika
1/4 teaspoon Pepper, divided
6 slc Canadian bacon, trimmed
1/2 cup Light sour cream
1/2 cup Light mayonnaise
1 tablespoon Lemon juice
1 teaspoon Prepared mustard
3 English muffins, split and toasted

Preparation

1 Pound chicken to 1/4 inch thickness. In a large resealable plastic bag. 2 Combine flour, paprika and 1/8 teaspoon pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet coated with nonstick cooking spray, cook chicken until browned and juices run clear. Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm. For sauce, combine sour cram, mayonnaise, lemon juice, mustard and remaining pepper in a small saucepan. Cook, stirring constantly, until  3 Place English muffin halves on a baking sheet. Top each with a slice of bacon, on chicken breast half and 2 tablespoons sauce. Broil until bubbly. 


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About


NOTES : My husband enjoyed this recipe when he was growing up, so my mother-in-law passed it on to me when I wanted to surprise him with a special Valentine's Day breakfast.