Open-Faced Chicken Benedict Recipe

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Open-Faced Chicken Benedict Recipe

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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.
Recommended: 36 Ways to Love Toast
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 6 servings.
Editor's Note: One envelope of Hollandaise sauce mix prepared according to package directions may be substituted for the homemade sauce.
Originally published as Open-Faced Chicken Benedict in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

Nutritional Facts

1 each: 485 calories, 28g fat (6g saturated fat), 96mg cholesterol, 861mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 33g protein.

  • 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
  1. 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. Yield: 6 servings.
Editor's Note: One envelope of Hollandaise sauce mix prepared according to package directions may be substituted for the homemade sauce.
Originally published as Open-Faced Chicken Benedict in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

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