Ingredients – Chicken
4 chicken breasts (boneless, skinless, butterflied and separated)
1 cup low carb bread crumbs
Spices for seasoning (seasoning salt, minced garlic, chopped onion & red pepper)
1 egg, lightly beaten
Directions – Chicken
In a med bowl, season chicken to taste & refrigerate for at least 30 mins. Remove chicken from fridge, add beaten egg and mix til coated. In a shallow baking pan, coat chicken in bread crumbs.
Place a greased wire rack on a rimmed cookie sheet lined with aluminum foil. Arrange chicken on wire rack so that they are not touching. Bake at 400 degrees for 20 to 25 mins til internal temp reaches 165 degrees.
Ingredients – Sauce
1/2 cup Frank’s buffalo sauce (or hot sauce)
1 tbsp stevia
1 tbsp apple cider vinegar
1 -1/2 tbsp water
1/2 tsp red pepper flakes
Directions – Sauce
Mix buffalo sauce, stevia, water, vinegar and pepper flakes in a bowl. Bring buffalo sauce to a low boil over med heat.
Evenly coat chicken fillets in buffalo sauce mixture and serve.
Goes well with brown rice and veggies.