Recipe - Open-Faced Chicken Benedict

6 Chicken breast; no skin, no
bone
One half cup Allpurpose flour
1 teaspoon Paprika
One fourth teaspoon Pepper; divided
6 sl Canadian bacon; trimmed
One half cup Light sour cream
One half cup Light mayonnaise
1 tablespoon Lemon juice
1 teaspoon Prepared mustard
3 English muffins; split and
toasted

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

Pound chicken to One fourth inch thickness. In a large resealable plastic bag.
combine flour, paprika and 1/8 teaspoon pepper. Add chicken, one piece at a
time, and shake to coat. In a large skillet coated with nonstick cooking
spray, cook chicken 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. For sauce, combine sour cram, mayonnaise, lemon
juice, mustard and remaining pepper in a small saucepan. Cook, stirring
constantly, until heated through; keep warm over low heat (do not boil).
Place English muffin halves on a baking sheet. Top each with a slice of
bacon, on chicken breast half and 2 tablespoons sauce. Broil until bubbly.

Serving Size: 1/6 recipe

Calories: 372, Total Fat: 14gm, Calories from Fat: 34%, Saturated Fat: 4gm,
Cholesterol: 103mg, Sodium: 699mg, Carbohydrate: 23gm, Protein: 36gm

NOTES : My husband enjoyed this recipe when he was growing up, so my
motherinlaw passed it on to me when I wanted to surprise him with a
special Valentine's Day breakfast.
Recipe by: Cathy Tyrrell, Colorado Springs, Colorado

Posted to recipeludigest Volume 01 Number 420 by "Dorothy Tapping"
unicorn4@usit.net on Dec 30, 1997