| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Breakfast &, Brunch | 6 | Servings |
INGREDIENTS
| 6 | Chicken breast; no skin, no bone | |
| 1/2 | c | All-purpose flour |
| 1 | ts | Paprika |
| 1/4 | ts | Pepper; divided |
| 6 | sl | Canadian bacon; trimmed |
| 1/2 | c | Light sour cream |
| 1/2 | c | Light mayonnaise |
| 1 | tb | Lemon juice |
| 1 | ts | Prepared mustard |
| 3 | English muffins; split and toasted |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Pound chicken to 1/4 inch thickness. In a large resealable plastic bag. combine flour, paprika and 1/8 teaspoon pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet coated with nonstick cooking spray, cook chicken 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 cram, mayonnaise, lemon juice, mustard and remaining pepper in a small saucepan. Cook, stirring constantly, until heated through; keep warm over low heat (do not boil). Place English muffin halves on a baking sheet. Top each with a slice of bacon, on chicken breast half and 2 tablespoons sauce. Broil until bubbly. Serving Size: 1/6 recipe Calories: 372, Total Fat: 14gm, Calories from Fat: 34%, Saturated Fat: 4gm, Cholesterol: 103mg, Sodium: 699mg, Carbohydrate: 23gm, Protein: 36gm NOTES : My husband enjoyed this recipe when he was growing up, so my mother-in-law passed it on to me when I wanted to surprise him with a special Valentine's Day breakfast. Recipe by: Cathy Tyrrell, Colorado Springs, Colorado Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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