Princess Di Chicken Benedict
Elevate your breakfast or brunch with the regal elegance of Princess Di Chicken Benedict—a hearty and indulgent twist on the classic Eggs Benedict. This recipe features tender, golden-brown chicken cutlets seasoned with paprika and pepper, layered atop toasted English muffins. Crowned with perfectly poached eggs and smothered in a rich, velvety hollandaise sauce infused with a hint of cayenne and fresh lemon juice, this dish is a decadent symphony of flavors. Ideal for a special occasion or a luxurious weekend treat, this recipe is ready in just 40 minutes and serves two—making it perfect for an intimate, gourmet dining experience. Complete with a sprinkle of fresh parsley for flair, Princess Di Chicken Benedict is guaranteed to impress with its restaurant-quality presentation and bold yet refined taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 4 pieces Eggs
- 2 tablespoons White vinegar
- 2 pieces English muffins
- 0.5 cup Unsalted butter
- 2 pieces Egg yolks
- 1 tablespoon Fresh lemon juice
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board. Slice each breast horizontally to create two evenly thick cutlets. Season both sides with salt, pepper, and paprika.
Heat olive oil in a skillet over medium heat. Add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
Fill a medium pot with water and bring it to a gentle simmer. Add white vinegar.
Crack each egg into a small bowl to ensure the yolks stay intact. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
To make the hollandaise sauce, melt the butter in a microwave or on the stovetop. In a heatproof bowl, whisk the egg yolks and lemon juice together.
Place the bowl over a pot of simmering water (double boiler) without letting the bottom touch the water. Gradually whisk in the melted butter, a little at a time, until the sauce thickens.
Season the hollandaise with a pinch of cayenne pepper and adjust salt as needed. Remove from heat and keep warm.
Toast the English muffins until golden brown. Place each half on a serving plate.
Top each muffin half with a chicken cutlet, followed by a poached egg. Spoon the hollandaise sauce generously over the top.
Garnish with chopped parsley, if desired. Serve immediately and enjoy your Princess Di Chicken Benedict!
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
