Buffalo Chicken Breasts
Consider this a fresh take on a favorite app that turns it into dinner. We call that inspired, but we could also call it healthier. Toast panko on a sheet pan, then use the same pan to roast chicken breasts coated in the panko, along with carrot sticks
Ingredients
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4 small boneless, skinless chicken-breast halves (about 1 ¾ pounds total)
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Kosher salt and freshly ground pepper
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¼ cup Louisiana hot sauce, such as Frank's RedHot
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1 ¼ cups panko breadcrumbs
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1 ¼ pounds large carrots, peeled and cut into 2-inch pieces
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2 tablespoons extra-virgin olive oil
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¼ cup mayonnaise
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2 cups sliced celery stalks, plus ¼ cup leaves
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2 ounces mild blue cheese, crumbled (½ cup)
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2 teaspoons red-wine vinegar
Instructions
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Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
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Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
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Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.
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