BUFF Buffalo Chicken

INGREDIENTS
3 boneless chicken breast halves pounded thin and cut in half
1 1/2 cups TVP (Bob’s Red Mill Textured Vegetable Protein)
1 egg
3 tbsp plus 1 tsp Frank’s Red Hot sauce or similar
2 tbsp olive oil
2 tbsp filtered water
METHOD: Preheat oven to 350. Prepare one dish with the egg and 1 tsp hot sauce whisked together and another dish with TVP for dredging. Dredge chicken through the egg mixture and then through the TVP. Place on a baking sheet sprayed with Pam. Whisk together the remaining hot sauce, water and olive oil. With a pastry brush, spread the mixture over the tops of the chicken breasts. Bake for 30 minutes until chicken is cooked through then place under broiler for another 2-5 minutes to add a golden color and more crunch to the coating. Serve with a large salad and celery sticks.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 35 Minutes

 

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