Chicken Nuggets

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Recipe

Chicken and Eggs Benedict

If you don't feel up to the challenge of poaching the eggs, you can soft-fry them instead. It won't be an "authentic" Benedict, but the taste will be pretty much the same.
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  • Serving 4
  • Total Time 25 min
    Preparation 10 min
    Marination 0 min
    Cook 15 min
  • Nutrition Facts
    Calories 431
    Total Fat 22 g
    Protein 37 g
    Carbohydrate 20 g
    Cholesterol 318 mg
    Sodium 633 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart
Chicken and Eggs Benedict

Ingredients



Cooking Instructions

  1. Preheat broiler. Place chicken between two sheets of plastic wrap and pound to flatten. Sprinkle with salt and pepper to taste.
  2. Spray broiler pan rack with nonstick cooking spray. Arrange chicken on rack. Broil 6 inches from heat 4 to 5 minutes per side or until done (internal temp 170°F). Cover and keep warm.
  3. Meanwhile, make hollandaise sauce according to package directions. Cover and keep warm.
  4. Fill a deep nonstick skillet with 3 inches of water; bring to a boil. Break 1 egg at a time into a small bowl. Swirl water in skillet and gently slide egg into water. Repeat for each egg. Cover and poach eggs 3 to 4 minutes or until yolks and whites are set. Drain well.
  5. Top each muffin half with chicken breast and poached egg. Divide hollandaise sauce evenly over each egg and sprinkle with paprika.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve warm with seasoned potatoes and fresh fruit. Refrigerate leftovers.

Tip: For easier eating, slice the chicken before placing it on the muffin.