Princess Di Chicken Benedict Recipes

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CLASSIC EGGS BENEDICT

There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11



Classic Eggs Benedict image

Steps:

  • Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
  • Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
  • Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
  • Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
  • Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
  • Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt
2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus more for spreading
8 slices Canadian bacon
4 English muffins, split
Chopped fresh chives, for topping

OPEN-FACED CHICKEN BENEDICT

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 dinner.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Open-Faced Chicken Benedict image

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.

Nutrition Facts : Calories 485 calories, Fat 28g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 861mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

6 boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
6 slices Canadian bacon
SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon yellow mustard
1/8 teaspoon pepper
3 English muffins, split and toasted

PRINCESS DI' CHICKEN BENEDICT

While cooking in a restaurant I had to prepare daily entree specials using ingredients we had on hand. Made by boss crazy cause he'd ask what the special was, I would tell him don't know haven't named it yet. On this particular day Princess Di was in the headlines thus the name....

Provided by L DJ3309

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Princess Di' Chicken Benedict image

Steps:

  • In a heavy duty plastic bag pound chicken breast to 1/4 inch.
  • Combine flour, paprika, and pepper.
  • Coat chicken with flour mixture, shaking off excess.
  • In large nonstick skillet, coated with cooking spray saute' chicken til browned and juices run clear.
  • Remove and keep warm.
  • In skillet, brown canadian bacon,turning once, remove, keep warm.
  • Wipe skillet clean with paper towel.
  • Combine sour cream, mayonnaise, lemon juice, mustard in skillet cook stirring constantly over med-low heat til sauce is heated through (do not boil).
  • Place English muffin on baking sheet, top each half with slice of canadian bacon, chicken breast, 1 slice tomato and 2 tablespoons sauce.
  • Broil til bubbly, serve.

6 boneless chicken breast halves
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
nonstick cooking spray
6 slices Canadian bacon, trimmed
6 slices fresh tomatoes
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3 English muffins

EGGS BENEDICT

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9



Eggs Benedict image

Steps:

  • Preheat oven to 325 F degrees.
  • Slice croissants horizontally and place all 4 on a baking sheet.
  • Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.
  • TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.
  • In a small saucepan, add hollandaise packet to the milk. Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.
  • Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.

4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish

OPEN-FACED CHICKEN BENEDICT

Breaded chicken and bacon on top of a toasted English muffin, topped off with an amazing lemon-cream sauce. Preparation time includes frying the chicken breast.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Open-Faced Chicken Benedict image

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.

Nutrition Facts : Calories 575.9, Fat 32.7, SaturatedFat 10.4, Cholesterol 118.2, Sodium 684, Carbohydrate 32.1, Fiber 1.4, Sugar 3.7, Protein 37.4

6 boneless chicken breast halves
1/2 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

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