Buffalo Chicken recipes

I’m serving on jury duty this week. Not doing much cooking, just having leftovers so far. But the Super Bowl is this weekend and I always think of Buffalo Chicken wings as game day food. So, here are a couple of alternatives with buffalo flare, but no wings.

Buffalo Chicken Stuffed Jalapenos Serves – 12 jalapenos
6 oz cooked chicken breast, diced
3 ounces light cream cheese, softened
1/4 cup Louisiana hot sauce
1/4 cup fat free blue cheese or ranch salad dressing
1/2 cup lowfat cheddar cheese, shredded

Split each jalapeno and remove seeds. Be sure to wear gloves or wash hands thoroughly when finished. Beat together the cream cheese, hot sauce and dressing. Add the chicken and cheese and mix well. Spoon mixture into peppers and grill over indirect heat or bake at 350 degrees for about 30 to 45 minutes.
Yield: 12 servings= 61 Calories; 3g Fat (38.1% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 263mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Boneless Buffalo Chicken Bites

1 Cup Flour*
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank’s Hot Sauce
2 Tablespoons Fat Free Margarine Spread
2 Tablespoons Water

*You’re only going to use 1/2 of the flour and salt. The nutritional information reflects this already.
Preheat oven to 475 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg and milk together in a small bowl. Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. Place a piece of foil (dull side up) onto a cookie sheet and spray with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-12 minutes or until it begins to brown.
Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it’s needed. When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container with the prepared sauce, cover, and then shake gently until each piece is coated. Serve immediately.

Serves: 4 = 205 Calories; 3g Fat (14.7% calories from fat); 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1035mg Sodium.
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

Philippians 3:13b,14 But one thing I do: forgetting what is behind and straining toward what is ahead. I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.

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