Breakfast Benedict

1. 1

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

2. 2

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

3. 3

   Set aside skillet and keep warm.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Evenly spoon on Hollandaise Sauce.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.