Open-Faced Chicken Benedict

"Breaded chicken and bacon on top of a toasted English muffin, topped off with an amazing lemon-cream sauce. Preparation time includes frying the chicken breast."
 
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Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Pound the chicken to 1/4-inch thickness.
  • In a large zip-lock bag, combine flour, paprika, seasoning salt and black pepper; add the chicken (one at a time) to coat.
  • In a large skillet with 1-2 Tbsp oil, brown and cook the chicken until the juices run clear.
  • Transfer the cooked chicken to a platter to keep warm.
  • In the same skillet, brown/cook the bacon; set aside, and keep warm.
  • For the sauce: combine the sour cream, mayo, lemon juice, Dijon mustard and black pepper to taste in a small saucepan.
  • Cook, stirring constantly, until heated through (do not boil); keep warm over very low heat.
  • On a foil-lined baking sheet coated with cooking spray, place the toasted English muffin half.
  • Top with one slice of bacon and one chicken breast.
  • Bake in the oven for 10-15 minutes, at 350 degrees, until hot (this will toast the muffin halves).
  • Remove from oven; top with the lemon-cream sauce.
  • Note: the lemon-cream sauce may be added on the chicken breast, and then baked in the oven, the choice is yours, also the lemon-cream sauce may be doubled if desired.

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