Cassie’s Ruminations

Buffalo Chicken Breast

Another chicken recipe adapted from this month’s Cooking Light, this buffalo chicken recipe was easy and pretty tasty. It does have a kick, so be cautious if you’re not a fan. You can alter it by using less hot sauce, or a less spicy hot sauce, or if you’re a fire breather, you can always use a hotter sauce 😛 I served this with some roasted brussels sprouts and a quick cucumber and tomato salad – just sliced cucumber and tomato tossed in red wine vinegar, kosher salt, and black pepper.

Buffalo Chicken Breast
Serves 4

1.25 lb thinly sliced chicken breast

1/4 cup melted butter
3/4 cup Frank’s Red Hot
1/8 tsp onion powder
1/8 tsp liquid smoke

Place the chicken in a large zip top bag. Mix together the remaining ingredients and pour 3/4 of a cup of it into the bag, keeping 1/4 cup aside. Marinate the chicken at room temperature for 20 minutes.

Spray a nonstick skillet with nonstick spray and heat over medium. When the pan is hot, add the chicken and cook for 3-4 minutes on each side, or until cooked through and browned a little bit. Move the chicken to a serving bowl and toss with the reserved 1/4 cup of buffalo sauce. Serve warm.