Open Faced Chicken Benedict Recipes

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

OPEN-FACED CHICKEN BENEDICT

Steps:

• Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet, cook chicken in oil until browned and juices run clear. Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm. , For sauce, combine sour cream, mayonnaise, lemon juice, mustard and pepper in a small saucepan. Cook, stirring constantly, until heated through; hold over low heat (do not boil). , Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

KETO OPEN-FACED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
• Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
• Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
• Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
• Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE

Steps:

• Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
• Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
• Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
• Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

OPEN-FACE BBQ CHICKEN MELTS

Steps:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

OPEN-FACED CHICKEN BENEDICT

Steps:

• Pound the chicken to 1/4-inch thickness.
• In a large zip-lock bag, combine flour, paprika, seasoning salt and black pepper; add the chicken (one at a time) to coat.
• In a large skillet with 1-2 Tbsp oil, brown and cook the chicken until the juices run clear.
• Transfer the cooked chicken to a platter to keep warm.
• In the same skillet, brown/cook the bacon; set aside, and keep warm.
• For the sauce: combine the sour cream, mayo, lemon juice, Dijon mustard and black pepper to taste in a small saucepan.
• Cook, stirring constantly, until heated through (do not boil); keep warm over very low heat.
• On a foil-lined baking sheet coated with cooking spray, place the toasted English muffin half.
• Top with one slice of bacon and one chicken breast.
• Bake in the oven for 10-15 minutes, at 350 degrees, until hot (this will toast the muffin halves).
• Remove from oven; top with the lemon-cream sauce.
• 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.