Breakfast Benedict

Name: Breakfast Benedict
Ingredients: 2 boneless skinless chicken breast halves, pounded thin (optional); 6 tablespoons butter, divided; 1 (8 ounce) package hollandaise sauce mix; 1 cup milk; 4 slices French bread, lightly toasted (about 3/4-inch each); 12 cup monterey jack cheese, shredded (about 6 oz.); 4 slices bacon, crisp-cooked; 4 eggs, poached and kept warm

8 ingredients

10 steps

Ingredients

2 boneless skinless chicken breast halves, pounded thin (optional)
6 tablespoons butter, divided
1 (8 ounce) package hollandaise sauce mix
1 cup milk
4 slices French bread, lightly toasted (about 3/4-inch each)
12 cup monterey jack cheese, shredded (about 6 oz.)
4 slices bacon, crisp-cooked
4 eggs, poached and kept warm

Directions

1

Season chicken, if desired, with salt and ground black pepper.
2

In 12-inch skillet, melt 2 tablespoons butter over medium heat; cook chicken, turning once, until chicken is thoroughly cooked.
3

Set aside skillet and keep warm.
4

In 1-quart saucepan, blend Hollandaise sauce mix with milk.
5

Add remaining 4 tablespoons butter; bring to a boil over high heat, stirring constantly.
6

Reduce heat to low and simmer, stirring constantly, 1 minute or until thickened; keep warm.
7

To serve, arrange 2 slices toasted bread on each plate.
8

Top toast with chicken, cheese, bacon and poached eggs.
9

Evenly spoon on Hollandaise Sauce.
10

Sprinkle, if desired, with paprika and garnish with fresh fruit.