BUFFALO CHICKEN BREAST RECIPES RECIPES

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BAKED BUFFALO CHICKEN BREASTS RECIPE - FOOD.COM



Baked Buffalo Chicken Breasts Recipe - Food.com image

Make and share this Baked Buffalo Chicken Breasts recipe from Food.com.

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) chicken breast halves
1/4 cup hot sauce
1 tablespoon vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup fat free blue cheese dressing

Steps:

  • Preheat oven to 400 degrees.
  • Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
  • Place chicken in an 11 x 7 baking dish coated with cooking spray.
  • Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

Nutrition Facts : Calories 228.7, FatContent 13.6, SaturatedFatContent 3.7, CholesterolContent 73.2, SodiumContent 496.1, CarbohydrateContent 1.1, FiberContent 0.2, SugarContent 0.3, ProteinContent 24.1

BUFFALO CHICKEN BREASTS | MARTHA STEWART



Buffalo Chicken Breasts | Martha Stewart image

A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown. 

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Total Time 55 minutes

Prep Time 30 minutes

Yield Serves 4

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup Louisiana hot sauce, such as Frank's RedHot
1 1/4 cups panko breadcrumbs
1 1/4 pounds large carrots, peeled and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
2 cups sliced celery stalks, plus 1/4 cup leaves
2 ounces mild blue cheese, crumbled (1/2 cup)
2 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
  • Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
  • Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

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