Baked Buffalo Chicken

Ingredients

3/4 C. Buffalo wing sauce, divided

4 boneless skinless chicken breast halves (6oz ea.)

3/4 C. all-purpose flour

3/4 tsp. dried tarragon

1/2 tsp. pepper

1 1/4 C. panko bread crumbs

Directions

1) Pour 1/3 C. wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand for 15 minutes or refrigerate, covered, up to 24 hours.

2) Preheat oven to 400 degrees. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon & 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 the bread crumbs, patting to help coating adhere.

3) Place the coated chicken on a rack in a 15 x 10 x 1 in. baking pan. Bake for 25-30 minutes or until a thermometer reads 165 degrees.

Prep: 20 minutes

Bake: 25 minutes

Makes: 4 servings

Simple Italian Grilled Chicken

Ingredients

Non-stick Cooking Spray

3 tbsp. Pure Olive oil

1 tbsp. lemon juice

1 tbsp. Italian seasoning

1 tsp. garlic salt

1/4 tsp. ground black pepper

4 (5 to 6oz) boneless, skinless chicken breasts

Directions

1) Coat grill pan with non-stick cooking spray. Heat over medium heat. Combine olive oil, lemon juice, Italian seasoning, garlic salt & pepper in medium microwavable bowl. Microwave on high 1 minute. Stir. Dip chicken in olive oil mixture to coat evenly. Place n hot grill pan. Cook 6 to 8 minutes per side until juices run clear & thermometer reads 165 degrees. Allow to rest 5 minutes before serving.

Makes:

4 servings

Prep:

5 minutes

Cook:

15 minutes