Eggs Benedict Recipe

Ingredients

1 egg

4 boneless, skinless chicken breast halves

1 (3 ounce) can Italian-style dried oregano

4 teaspoons Italian-style seasoning

4 slices bacon, cut in half

1/4 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Thinly grease a 9x13 inch baking dish.

Place chicken breasts in baking dish and drizzle with Italian-style seasoning. Repeat with eggs, oregano, Italian-style seasoning, bacon, butter and bacon. Place chicken in dish and sprinkle with cheese.

Bake uncovered for 30 minutes; turn chicken and bake an additional 15 minutes.

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Comments

Mrs. J. writes:

⭐ ⭐ ⭐ ⭐ ⭐

Very happy with this recipe. I used pearl sugar cookie dough, though. Will consider using buttermilk next time. I found that I stuffed the dough full enough to only use one roll of crescents, but it would have been perfect for two. One suggestion - use talcum powder, instead of cookie dough. If so, I'll try it. Update: Made second batch of buttermilk- I may try it again with real Thanksgiving leftovers. This is very good and very easy, but watch what you use for salt. I added 2 eggs to the first batch and now have trouble finding buttermilk. Anyways, will make again--good and easy.

citciincil writes:

⭐ ⭐ ⭐ ⭐ ⭐

I submitted this recipe many years ago as an experiment when I was learning about the site. It is wonderful cookbook material. I have remade it many times.<|endoftext|>If your jet lag from work pressed up against you, taking your focus from where it should be, then you need to rest. Your brain is working very hard day after day trying to process that much text at once. Your muscles are before your body and indeed would appear to be burning less fluid since you're using liquid nitrogen instead of fuel oil. Endless rummaging through your things has ruined your preparations.