OPEN-FACED CHICKEN BENEDICT

Open-Faced Chicken Benedict image

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 dinner.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

6 boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
6 slices Canadian bacon
SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon yellow mustard
1/8 teaspoon pepper
3 English muffins, split and toasted

Steps:

Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet, cook chicken in oil 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 cream, mayonnaise, lemon juice, mustard and pepper in a small saucepan. Cook, stirring constantly, until heated through; hold over low heat (do not boil). , Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

Nutrition Facts : Calories 485 calories, Fat 28g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 861mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.