Monday, July 21, 2014

Chicken with Buffalo Cream Sauce

Talk about easy and what a delight!

A note about this entree.  This is a Publix demo and they used this package of Buffalo sauce and coating mix (found in the spice aisle).  However, I found out that (after demo-ing it), they ran out of these packages and substituted Buffalo Wing sauce and fried onions (you know, the kind that people use in holiday green bean casseroles).  Luckily, I had a can of Trader Joe's fried onions my friend, Donna (thank you, Donna) had sent me (since we don't have a TJ's in Chattanooga) and I just picked up some hot wing sauce (although you can make your own with butter and hot sauce) and save a few $$$.

This was served with the that wonderful bleu cheese slaw (posted yesterday).


1 egg, beaten (or 1/4 cup egg substitute)
1 (8 oz) package Buffalo sauce  and coating mix
1 3/4 lb boneless, skinless chicken breasts
3/4 cup plain nonfat Greek yogurt
1/4 cup sliced green onions

Preheat oven to 400F.  Line baking sheet with foil.  Place egg in shallow bowl; place coating mix in second bowl.  Dip chicken into egg (allowing excess to drip off), then dip into breading mixture, pressing with fingertips to evenly coat.  Arrange chicken on baking sheet (wash hands).  Bake chicken 12 minutes.

Turn chicken over; bake 10-12 more minutes or until chicken is 165F and breading is well browned (***in the Nu-Wave, I cooked it about 8 minutes on each side of thin chicken cutlets).

Combine buffalo sauce (from mix) with yogurt, then stir in onions.  Slice chicken.  Serve chicken with sauce.

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