Had some leftover bernaise sauce and grilled chicken in the fridge and came up with this tasty dish to use those up. I actually had this for my BREAKFAST! Mmmm, Mmmmm, Mmmmmm. It was really good! Sometimes leftovers can be reinvented and produce, well,...... just magic. This fun little dish is pictured here: http://buttoni.wordpress.com/2011/0...naise-on-toast/

This was a delightful flavor surprise! This dish makes a great lunch with a salad, but I actually had this for breakfast today! I will often have such things for breakfast. It’s how I quickly use up leftover bits of meat and sauces. I served this on a slice of my low-salt sandwich bread, sliced laterally and toasted, but it would also be good on a bed of zucchini noodles. This dish is VERY filling and takes under 10 minutes to make if the bernaise is already made. This recipe is Induction friendly.

INGREDIENTS:

3 oz. chicken breast, slivered
1 T. butter
5 cherry tomatoes, cut into quarters
2 T. green onion, chopped
2 T. cream
2 T. bernaise sauce: http://buttoni.wordpress.com/2011/0...bernaise-sauce/
Pepper and salt to taste

1 slice my low-salt sandwich bread: http://buttoni.wordpress.com/2011/0...sandwich-bread/

DIRECTIONS: Sliver up the chicken thinly. In a non-stick skillet, melt 1T. butter and saute chicken until done. Add onion and tomatoes and saute just until tomatoes begin to break down and release their juices. Lower heat to lowest setting and add bernaise and cream. Stir and if too thick for your liking, add a bit of water and stir well to blend. Taste and season to your liking. Laterally slice piec of bread into two thinner slices and toast. Dip chicken mixture on top of each evenly (or your zucchini noodles) and serve.

NUTRITIONAL INFO: Makes 1 serving which contains:

499 calories
431 g fat
12.6 g carbs, 7.3 g fiber, 5.3 g NET CARBS
22.2 g protein
356 mg sodium
524 mg potassium

61% RDA Vitamin B12, 21% A, 66% iron, 35% magnesium, 30% manganese, 23% niacin 53% phosphorous, 30% riboflavin, 48% selenium, 38% thiamin and 28% zinc