Open-Faced Chicken Benedict

Directions

1. 1
   Pound the chicken to 1/4-inch thickness.
2. 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. 3
   In a large skillet with 1-2 Tbsp oil, brown and cook the chicken until the juices run clear.
4. 4
   Transfer the cooked chicken to a platter to keep warm.
5. 5
   In the same skillet, brown/cook the bacon; set aside, and keep warm.
6. 6
   For the sauce: combine the sour cream, mayo, lemon juice, Dijon mustard and black pepper to taste in a small saucepan.
7. 7
   Cook, stirring constantly, until heated through (do not boil); keep warm over very low heat.
8. 8
   On a foil-lined baking sheet coated with cooking spray, place the toasted English muffin half.
9. 9
   Top with one slice of bacon and one chicken breast.
10. 10
    Bake in the oven for 10-15 minutes, at 350 degrees, until hot (this will toast the muffin halves).
11. 11
    Remove from oven; top with the lemon-cream sauce.
12. 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.