Open-Faced Chicken Benedict

13 ingredients
5 steps

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
  • 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

  1. 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.
  2. 2
    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.
  3. 3
    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).
  4. 4
    Place English muffin halves on a
  5. 5
    . Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

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