4 English muffins
butter as needed
2 whole chicken breasts, cooked and boned
1 pt. shucked Maryland oysters with liquor (preferably selects)
2 c. Hollandaise sauce, fresh or canned
Chopped parsley for garnish
Paprika for garnish

Split, toast and butter English muffins. Cut chicken into 8 pieces and lightly saute in butter; place 1 piece of chicken on each muffin. Cook oysters in their own liquor until edges of oysters just begin to curl. Drain and divide oysters among muffins.

Heat Hollandaise sauce and pour over muffins (about 1/4 cup per muffin). Garnish with parsley and paprika. Makes 8 muffins.