I got this recipe out of Taste of Home and it was FANTASTIC! I added a little seasoning.
The only thing that would make it better for me is if I could get similar results BAKING the chicken instead of frying it.
You think baked would be good?
I had four enormous chicken breasts so I cut them in half, froze half of the halves and pounded the remaining four. Still huge!
Served with steamed asparagus and salad with blue cheese chunks in it - heavenly!
Lee
Buffalo Chicken Breasts
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/4 teas salt
1/4 teas pepper
sprinkle of Adobo on each side of meat
sprinkle of Bell's poultry seasoning on each side
2 eggs
1/2 seasoned bread crumbs
3 T. canola oil
1/2 cup of buffalo wing sauce (I used Frank's)
2 slices provolone cheese, cut in half
1/2 cup shredded cheese of your choice
Flatten chicken breasts to 1/2 inch thickness. Sprinkle both sides with seasonings. Whisk eggs in one bowl, and pour bread crumbs in another bowl.
Heat oil in a large pan (medium heat).
Dip chicken first in eggs, then crumbs. Cook 7-10 minutes on each side, depending on size of chicken breasts. Brush with wing sauce on both sides during the last two minutes of cooking.
Top chicken with cheese and cover just until cheese melts.
DELICIOUS!!
Oh, and for leftovers, cut up the chicken into bite-sized pieces, nuke, and toss with the rest of the blue-cheese salad! Great!
The only thing that would make it better for me is if I could get similar results BAKING the chicken instead of frying it.
You think baked would be good?
I had four enormous chicken breasts so I cut them in half, froze half of the halves and pounded the remaining four. Still huge!
Served with steamed asparagus and salad with blue cheese chunks in it - heavenly!
Lee
Buffalo Chicken Breasts
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/4 teas salt
1/4 teas pepper
sprinkle of Adobo on each side of meat
sprinkle of Bell's poultry seasoning on each side
2 eggs
1/2 seasoned bread crumbs
3 T. canola oil
1/2 cup of buffalo wing sauce (I used Frank's)
2 slices provolone cheese, cut in half
1/2 cup shredded cheese of your choice
Flatten chicken breasts to 1/2 inch thickness. Sprinkle both sides with seasonings. Whisk eggs in one bowl, and pour bread crumbs in another bowl.
Heat oil in a large pan (medium heat).
Dip chicken first in eggs, then crumbs. Cook 7-10 minutes on each side, depending on size of chicken breasts. Brush with wing sauce on both sides during the last two minutes of cooking.
Top chicken with cheese and cover just until cheese melts.
DELICIOUS!!
Oh, and for leftovers, cut up the chicken into bite-sized pieces, nuke, and toss with the rest of the blue-cheese salad! Great!