Evening Edge
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Crunchy Buffalo Chicken Breasts
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
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
Ingredients:
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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
Instructions:
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.
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.
Notes:
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
To make the meal: Roasted potatoes and green beans
Nutrition:
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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