Parmesan Crusted Buffalo Chicken Breasts #RSC |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. A recipe to satisfy your craving for buffalo chicken paired with a crunchy topping that leads to a tasty explosion in your mouth. Ingredients:
2 boneless skinless chicken breasts |
1/2 cup frank's red hot sauce |
1 (16 ounce) container greek yogurt |
1 (1 ounce) packet hidden valley original ranch dips mix |
1 cup panko breadcrumbs |
1/2 cup sargento parmesan cheese (shredded) |
Directions:
1. Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
2. In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
3. In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
4. Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.
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