2 boneless, skinless chicken breast halves, pounded thin (optional)
6 Tbsp. margarine, divided
1 package Knorr® Hollandaise sauce mix
1 cup milk
4 slices (3/4-in thick ea.) French bread, lightly toasted
1/2 cup shredded Monterey Jack cheese (about 6 oz.)
4 slices bacon, crisp-cooked
4 eggs, poached and kept warm
Season chicken, if desired, with salt and ground black pepper. Melt 2 tablespoons margarine and cook chicken in large skillet over medium heat, turning once, until chicken is thoroughly cooked; set aside and keep warm.
Blend Sauce Mix with milk in 1-quart saucepan. Add remaining 4 tablespoons margarine. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute or until thickened; keep warm.
Arrange 2 pieces toasted bread on each plate. Top bread slices with chicken, then evenly sprinkle with cheese. Arrange bacon and eggs over cheese, then evenly top, as desired, with Sauce. Sprinkle, if desired, with paprika and garnish with fresh fruit.