Open-Faced Chicken Benedict Recipe

Name: Open-Faced Chicken Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breast halves; ½ cup flour; 1 teaspoon paprika; 1 teaspoon seasoning salt (or to taste); pepper; 6 slices cooked bacon (or more if desired); 1 cup sour cream; 1 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 3 English muffins, split and toasted

Servings: persons

6 boneless chicken breast halves
½ cup flour
1 teaspoon paprika
1 teaspoon seasoning salt (or to taste)
pepper
6 slices cooked bacon (or more if desired)
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3 English muffins, split and toasted

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

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 boneless chicken breast halves, ½ cup flour, 1 teaspoon paprika, 1 teaspoon seasoning salt (or to taste), and more.

Yes, Open-Faced Chicken Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Chicken Benedict

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