Open-Faced Chicken Benedict

Name: Open-Faced Chicken Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices Canadian bacon; 3 English muffins, split and toasted; 118 milliliters all-purpose flour; 1 Tbsp lemon juice; 118 milliliters mayonnaise; 1 teaspoon paprika; 0 teaspoons pepper; 1 teaspoons salt; 6 boneless skinless chicken breast halves; 118 milliliters sour cream; 2 Tbsps vegetable oil; 1 teaspoon yellow mustard

Open-Faced Chicken Benedict is a breakfast that serves 6. One serving contains 486 calories, 34g of protein, and 28g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires canadian bacon, mayonnaise, salt, and lemon juice. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Open-Faced Chicken Sandwiches, Open-Faced Chicken Pie, and Open-Faced Chicken Avocado Burgers.

Instructions

Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Paprika

All Purpose Flour

Equipment you will use

Ziploc Bags

Add chicken, one piece at a time, and shake to coat.

Ingredients you will need

Whole Chicken

Shake

In a large skillet, cook chicken in oil until browned and juices run clear.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

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).

Ingredients you will need

Lemon Juice

Mayonnaise

Sour Cream

Mustard

Pepper

Sauce

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Breast

English Muffin

Bacon

Sauce

Equipment you will use

Baking Sheet

Equipment

Ingredients

Servings:

6slices

Canadian bacon 3

English muffins, split and toasted 118milliliters

all-purpose flour 1Tbsp

lemon juice 118milliliters

boneless skinless chicken breast halves 118milliliters

sour cream 2Tbsps

vegetable oil 1teaspoon

yellow mustard

Recommended wine: Chardonnay, Cava

Eggs Benedict on the menu? Try pairing with Chardonnay and Cava. Sparkling wine--with our without orange juice--is an obvious choice for eggs. With buttery hollandaise sauce, though, you might opt for a fuller white wine like chardonnay. The Poppy Santa Lucia Highlands Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Poppy Santa Lucia Highlands Chardonnay

Youthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.