Whew, what a weekend! We were in Charleston for a wedding, and we definitely had some tasty treats (perhaps I will discuss in a future post). Back on the healthy eating bandwagon, at least until our next travel adventure – a trip to California wine country in July!
A few months back, Cooking Light did a feature about various chicken preparations – there were sections on pounding, marinating, stuffing, that sort of thing. In the marinating section, I found this recipe for a lightened-up version of buffalo chicken, which I figured would be very popular in my house since my husband loves his wings. Overall, the dish was flavorful and simple, though I will warn you about the one negative – this recipe generates some serious smoke! Definitely run a ceiling fan or open a window while you’re cooking, or you might need a gas mask. Otherwise, enjoy!
Combine hot sauce, melted butter, Worcestershire sauce, and onion powder in a bowl. Reserve 1/4 cup hot sauce mixture; pour remaining hot sauce mixture in a zip-top plastic bag. Add chicken breast halves to bag; seal. Marinate at room temperature 20 minutes. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; sauté 6 minutes on each side or until done. Brush reserved marinade over chicken. Serve with light ranch dressing, if desired.
Serving: 1 chicken breast half (6 ounces)
Per serving: 221 cal, 8.1 g fat, 0 g carbs, 655 mg sodium, 0 g fiber, 0 g protein*
* I have no idea how a chicken recipe has no protein, but hey, I’m just the messenger!