Yield: 6 Servings
|6 \N||Chicken breast; no skin, no bone|
|½ cup||All-purpose flour|
|¼ teaspoon||Pepper; divided|
|6 slices||Canadian bacon; trimmed|
|½ cup||Light sour cream|
|½ cup||Light mayonnaise|
|1 tablespoon||Lemon juice|
|1 teaspoon||Prepared mustard|
|3 \N||English muffins; split and toasted|
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 ¼ inch thickness. In a large resealable plastic bag.
combine flour, paprika and ⅛ 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: ⅙ 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@...> on Dec 30, 1997