| 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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”