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Topped with gooey cheese and sauce, these quick and easy chicken breasts have fantastic flavor. —Jeanne Collins, Cary, North Carolina
This recipe is:
Quick
Nutritional Facts 1 serving equals 349 calories, 19 g fat (5 g saturated fat), 101 mg cholesterol, 935 mg sodium, 7 g carbohydrate, trace fiber, 35 g protein.
Originally published as Buffalo Chicken in Simple & Delicious June/July 2010, p25
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Sep. 03, 2011 by snyderrn
YUM! I made this the other night! I pulled out the leftovers and snacked on them while I made dinner last night. I just couldn't get enough. I used the medium wing sauce since I'm not a spicy person & I also used panko bread crumbs (Japanese bread crumbs that have WAY more substance than traditional bread crumbs). The panko bread crumbs made the chicken nice & crunchy. I'll scale back the cheese next time-too much for me & I'll probably try adding some crumbled blue cheese on top for a more traditional take on the whole buffalo style chicken. SOOO glad I tried this one!!
Reviewed on Aug. 16, 2011 by jsrsajbe
Yummy. I use barbeque sauce and don't cook the chicken quite so long.
Reviewed on Feb. 26, 2011 by voodoowitch
My husband and I LOVE this. Very quick to throw together and it tastes great.
Reviewed on Feb. 22, 2011 by obsessedwithfood
This chicken is amazing! I wouldn't change a thing. Served it with cooked carrots and a potato with butter and sour cream. The chicken is slightly spicy but the cheese on the chicken and the sour cream on my potato toned it down a little. My family ate it and said I could make it again. I definitely will because it was quick, easy, and delicious! Leftovers warmed up good too. This recipe is a keeper!
Reviewed on Oct. 21, 2010 by lizardstew
This recipe was fabulous! I made it with the cucumber salad from the magazine. It will definitely be made again!
Reviewed on Aug. 19, 2010 by tazyntank
Great for a newbie cooker. Very easy and tasty. Took no time after work to cook up a great meal. Thanks!
Reviewed on Aug. 13, 2010 by lauramarielawson
A new favorite for my husband and I. I make a couple of servings at the beginning of the week and then cut them up for sandwiches to bring to work. Just add some lettuce and tomato. So easy and very good!
Reviewed on Aug. 08, 2010 by mehalv
Wonderful recipe! I used tenderloins in place of the breast halves, and also used milk in place of egg. Finally I used monterey jack cheese in place of provolone/mozzarella. Great recipe, I am making it again this week!
Reviewed on Jun. 29, 2010 by ColleenaG
The whole family loved the chicken and the accompanying Sweet Cucumber Salad. Next time I will leave off the cheeses...everyone said it didn't need it. I'm also thinking that if I cut the chicken in smaller pieces, this would be a great appetizer.
Reviewed on Jun. 24, 2010 by Gabrielle Schroader
Very good! The hubs LOVED it. Instead of provolone cheese, I used some left over bleu cheese crumbles (from Blue Cheese Herb Loaf, p. 65.)
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