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Crunchy Buffalo Chicken Breasts

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Cuisine: American Main Dish


Most restaurant wings are coated in a butter-heavy hot sauce mixture before being deep fried. This recipe still provides flavor and crunch but uses more healthful skinless white-meat chicken. A little mayonnaise helps the hot sauce coat the chicken and allows the panko to adhere better.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 4


    2 tablespoons hot sauce
    1 tablespoon light mayonnaise
    1 pound boneless, skinless chicken breasts
    1 cup panko (Japanese-style bread crumbs)
    1/4 cup light blue cheese dressing


In a shallow bowl or plate, combine hot sauce and mayonnaise. On a separate plate, spread panko. Coat chicken with sauce and then cover with panko.
In a well-oiled skillet over medium-high heat, brown chicken for 5 to 7 minutes per side, or until golden and cooked through.
Serve with blue cheese dressing on the side.


If the chicken pieces are uneven in thickness, either pound with a mallet to ensure even cooking or cut them in half and cook thicker pieces for an extra couple of minutes.

To make the meal: Roasted potatoes and green beans


Per serving: 327 calories (percent of calories from fat, 49), 29 grams protein, 12 grams carbohydrates, 1 gram fiber, 17 grams fat (2 grams saturated), 70 milligrams cholesterol, 326 milligrams sodium.

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