After scouting through the refrigerator and contemplating what to make I found some Buffalo Wing dip and boneless chicken breasts. So tonight it's going to be an easy summer meal. Hopefully those who like a bit spicy will be really happy with this easy suggestion for a nice meal for a change.
1/3 cup - 12 oz. Heluva Good Buffalo Wing Dip (refrigerated section of grocery store)
1 lb. boneless skinless chicken breasts trimmed
1 cup plain bread crumbs or panko bread crumbs (lightly seasoned with parsley,paprika, salt and pepper
1- 5.46 oz. pkg. Quinoa cooked according to package directions (set aside)
Wash and pat dry chicken. I filet mine to make them thin. In a medium bowl place about 1/3 of dip. Place chicken in bowl and coat well. Dip into bread crumbs. Place on lightly sprayed with cooking oil cookie sheet or baking dish and bake 350 degrees until slightly browned . Approx. 20 to 30 minutes or until juices are clear.
Note: Option: This chicken can be easily pan fried slowly until browned on each side and center is no longer pink.
Happy Baking and Cooking from my kitchen to yours,
1/3 cup - 12 oz. Heluva Good Buffalo Wing Dip (refrigerated section of grocery store)
1 lb. boneless skinless chicken breasts trimmed
1 cup plain bread crumbs or panko bread crumbs (lightly seasoned with parsley,paprika, salt and pepper
1- 5.46 oz. pkg. Quinoa cooked according to package directions (set aside)
Wash and pat dry chicken. I filet mine to make them thin. In a medium bowl place about 1/3 of dip. Place chicken in bowl and coat well. Dip into bread crumbs. Place on lightly sprayed with cooking oil cookie sheet or baking dish and bake 350 degrees until slightly browned . Approx. 20 to 30 minutes or until juices are clear.
Note: Option: This chicken can be easily pan fried slowly until browned on each side and center is no longer pink.
 |
| Buffalo Bake chicken, Mediterranean Quoina, Salad and fresh blackberries. |
 |
| Coat in Buffalo wing dip then into bread crumbs |
 |
| Place in oven or |
 |
| pan fry |
Happy Baking and Cooking from my kitchen to yours,
M.J.
No comments:
Post a Comment