Breakfast Benedict

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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)
• 1/2 cup monterey jack cheese, shredded (about 6 oz.)
• 4 slices bacon, crisp-cooked
• 4 eggs, poached and kept warm

Recipe

• 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.