Open-faced Chicken Benedict

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 boneless chicken breast halves
• 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon seasoning salt (or to taste)
• pepper
• 6 slices cooked bacon (or more if desired)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 3 english muffins, split and toasted

Recipe

• 1 pound the chicken to 1/4-inch thickness.
• 2 in a large zip-lock bag, combine flour, paprika, seasoning salt and black pepper; add the chicken (one at a time) to coat.
• 3 in a large skillet with 1-2 tbsp oil, brown and cook the chicken until the juices run clear.
• 4 transfer the cooked chicken to a platter to keep warm.
• 5 in the same skillet, brown/cook the bacon; set aside, and keep warm.
• 6 for the sauce: combine the sour cream, mayo, lemon juice, dijon mustard and black pepper to taste in a small saucepan.
• 7 cook, stirring constantly, until heated through (do not boil); keep warm over very low heat.
• 8 on a foil-lined baking sheet coated with cooking spray, place the toasted english muffin half.
• 9 top with one slice of bacon and one chicken breast.
• 10 bake in the oven for 10-15 minutes, at 350 degrees, until hot (this will toast the muffin halves).
• 11 remove from oven; top with the lemon-cream sauce.
• 12 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.