Open-Faced Chicken Benedict

• 6 boneless chicken breast halves
• 12 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.

chicken breast halves, flour, paprika, salt, pepper, bacon, sour cream, mayonnaise, lemon juice, mustard, muffins

Taken from www.food.com/recipe/open-faced-chicken-benedict-92504 (may not work)