Thursday, September 10, 2015

Sweet Heat Buffalo Chicken Breasts

My Adventurous Daughter loves all things spicy.  She especially loves buffalo wings.  However, she's not a fan of the bones.  It's hard to get around those tiny bones and there's not much meat there.  So, I thought why not make whole chicken breasts with buffalo sauce.  Duh!  You get that great spicy flavor, but a lot more meat. I added some cane syrup to give the heat a little sweet.  Yum!

*Note:  I only made 2 chicken breasts because my Pickiest Eater Ever Son and Old School Italian Husband do not like spicy.


4 boneless, skinless chicken breasts
Louisiana Buffalo sauce (I like Crystal Brand)
Pure dark cane syrup (I like Steen's. You could substitute honey)

Preheat oven to 400 degrees.  Lightly oil a 9x13 baking dish.  Place chicken breasts in baking dish and season with salt and pepper.

Bake at 400 degrees for 15-20 minutes, depending on the thickness of the chicken.

Pour some buffalo sauce over the chicken, enough to cover.  The more you use, the spicier they will be.

We went heavy on the buffalo sauce.  Next, drizzle some cane syrup on top, as much or as little as you like.

Return to the oven for 5-10 more minutes, depending on thickness (until the chicken is cooked through).

Spoon some of the sauce over the chicken.  I like to serve this with ranch flavored pasta salad.

This chicken comes out so tender (the vinegar in the buffalo sauce tenderizes it).  The mixture of the heat from the sauce and the sweet from the cane syrup is just delicious.  If your a buffalo wing fan, this one's a must-try for you!

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