Breakfast Benedict

• 2 boneless skinless chicken breast halves, pounded thin (optional)
• 6 tablespoons butter, divided
• 1 (8 ounce) package hollandaise sauce mix
• 1 cup milk
• 4 slices French bread, lightly toasted (about 3/4-inch each)
• 12 cup monterey jack cheese, shredded (about 6 oz.)
• 4 slices bacon, crisp-cooked
• 4 eggs, poached and kept warm

1. Season chicken, if desired, with salt and ground black pepper.
2. In 12-inch skillet, melt 2 tablespoons butter over medium heat; cook chicken, turning once, until chicken is thoroughly cooked.
3. Set aside skillet and keep warm.
4. In 1-quart saucepan, blend Hollandaise sauce mix with milk.
5. Add remaining 4 tablespoons butter; bring to a boil over high heat, stirring constantly.
6. Reduce heat to low and simmer, stirring constantly, 1 minute or until thickened; keep warm.
7. To serve, arrange 2 slices toasted bread on each plate.
8. Top toast with chicken, cheese, bacon and poached eggs.
9. Evenly spoon on Hollandaise Sauce.
10. Sprinkle, if desired, with paprika and garnish with fresh fruit.

chicken, butter, hollandaise sauce mix, milk, bread, cheese, bacon, eggs

Taken from www.food.com/recipe/breakfast-benedict-455034 (may not work)