What do I love? Buffalo sauce. Give it to me on anything and I'll eat it. You know what would be a great idea for sushi? Buffalo marinated chicken with a chunk of blue cheese. Too bad I don't own a sushi restaurant, I think that would be a great idea.
Since I don't own a sushi restaurant, I'll settle for this recipe. It's definitely healthier than going to a bar and eating a bunch of fried wings (though I wouldn't turn those down).
The green beans and mushrooms are also great. My mom made them at Christmas last year and as Will Ferrel says as James Lipton 'they are a delight'.
I've never made the 'buffalo sauce' with this--we just use our Frank's to stay true to the Buffalo flavor.
As of today's post 31 people rated Buffalo chicken 4 out of 5 and for the green beans, 3 people rated it 5 out out 5.
Recipe by Mark Scarbrough, Cooking Light, March 2010
Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons butter, divided
- 6 tablespoons finely chopped drained bottled roasted red bell peppers
- 2 teaspoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon hot sauce
Preparation1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.
5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
- Calories: 392
- Fat: 12.9g (sat 6.7g,mono 3.4g,poly 1g)
- Protein: 47.4g
- Carbohydrate: 18.5g
- Fiber: 1.1g
- Cholesterol: 175mg
- Iron: 2.3mg
- Sodium: 421mg
- Calcium: 120mg
Sherried Green Beans and Mushrooms
Recipe by Julianna Grimes, Cooking Light, December 2009
Yield: 8 servings (serving size: about 1 cup)
- 1 1/2 pounds haricots verts, trimmed
- 3 tablespoons butter, divided
- 1/3 cup thinly sliced shallots
- 3/4 pound exotic mushroom blend, coarsely chopped
- 1/4 cup dry sherry
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.
- Calories: 80
- Fat: 4.3g (sat 2.7g,mono 1.1g,poly 0.2g)
- Protein: 2.4g
- Carbohydrate: 8.3g
- Fiber: 3.5g
- Cholesterol: 11mg
- Iron: 0.8mg
- Sodium: 256mg
- Calcium: 56mg