Buffalo Chicken Breasts Recipes

BAKED BUFFALO CHICKEN

Baked Buffalo Chicken image

When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. -Beth Zimmerman, Willingboro, New Jersey

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3/4 cup Buffalo wing sauce, divided
4 boneless skinless chicken breast halves (6 ounces each)
3/4 cup all-purpose flour
3/4 teaspoon dried tarragon
1/2 teaspoon pepper
1-1/4 cups panko bread crumbs

Steps:

Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

BAKED BUFFALO CHICKEN BREASTS

Baked Buffalo Chicken Breasts image

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

Provided by Jazz Lover

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

BUFFALO CHICKEN BREASTS

Buffalo Chicken Breasts image

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

Provided by thepetnanny

Categories Weeknight

Time 45m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

BUFFALO CHICKEN BREASTS

Buffalo Chicken Breasts 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 Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 10

Ingredients

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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