BUFFALO CHICKEN BREAST RECIPE RECIPES

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BUFFALO CHICKEN BREASTS RECIPE - FOOD.COM



Buffalo Chicken Breasts Recipe - Food.com image

Easy to make recipe, which Buffalo wing lovers will like. Serve with a salad with ranch or blue cheese dressing.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/4 cup buffalo wing sauce (Frank's or Tabasco's new one)
2 tablespoons butter, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese (shredded) or 1/2 cup monterey jack pepper cheese (shredded)
1/4 cup scallion (sliced)
paprika

Steps:

  • Preheat oven to 350 degrees. In a small bowl, dip the breasts in the wing sauce, place in baking pan. In another bowl, mix the butter, scallions, mayo, and cheese together. Divide and top each breast with 1/4 of the mayo mixture, spreading it near the edges. Sprinkle paprika on top. Bake uncovered for 1/2 hour, or until the juices run clear.

Nutrition Facts : Calories 358.9, FatContent 23.3, SaturatedFatContent 8.7, CholesterolContent 113.2, SodiumContent 485.1, CarbohydrateContent 7.7, FiberContent 0.2, SugarContent 2.1, ProteinContent 29

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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