Friday, July 16, 2010

Buffalo Chicken

I think we finally found an absolute household favorite for a basic buffalo chicken. This recipe was phenomenal! As Jason says... "This is definitely a keeper!"

Buffalo Chicken

4 Boneless Skinless Chicken Breast Halves
1/4 t salt
1/4 t pepper
2 eggs (I used 1/2 cup egg substitute)
1/2 cup seasoned breadcrumbs (Didn't have seasoned, used original and added Italian seasoning)
3 T Olive Oil (I didn't use nearly that much!)
1/4 cup buffalo wing sauce (Franks Red Hot Buffalo style)
1/2 cup shredded part-skim mozzarella

Flatten chicken to 1/2-in thickness. Sprinkle with salt and pepper. In a shallow bowl whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with breadcrumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses, cover and cook until cheese is melted.



  1. I am definitely going to have to try this one!

  2. We loved this! I couldn't believe the texture/flavor for it to be a "lighter" dish


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