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    Wednesday, September 23, 2015

    Chicken and Eggs Benedict Recipe


        4 Boneless Skinless Chicken Breasts
        1 package hollandaise sauce mix
        4 eggs
        2 English muffins, split, toasted and buttered

    Cooking Instructions

        Preheat broiler. Place chicken between two sheets of plastic wrap and pound to flatten. Sprinkle with salt and pepper to taste.
        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.
        Meanwhile, make hollandaise sauce according to package directions. Cover and keep warm.
        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.
        Top each muffin half with chicken breast and poached egg. Divide hollandaise sauce evenly over each egg and sprinkle with paprika.

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    Item Reviewed: Chicken and Eggs Benedict Recipe Rating: 5 Reviewed By: Mrs. Chef
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