Buffalo Chicken

From Taste of Home Simple & Delicious Magazine June/July 2010

I served with Crash Hot Potatoes from Pioneer Woman Cooks (My favorite "spice" for them is parmesan cheese, lol!)

Buffalo Chicken
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts (about 5 oz each)
1/4 tsp salt
1/4 tsp pepper

2 eggs

1/2 cup seasoned breadcrumbs
3 Tbsp canola oil
1/4 c buffalo wing sauce
1/4 cup shredded provolonecheese
1/4 cup shredded mozzarella cheese

(Or 1/2 cup combined shredded mozzarella/provolone mix if you find it)

Directions:
Prep: Start a skillet with about 1 Tbsp oil over medium heat to warm up.
1. Flatten chicken breasts to 1/2 inch thickness.
2. Sprinkle with salt & pepper.
3. In a shallow bowl, whisk eggs.  Place breadcrumbs in another bowl.
4.  Dip chicken in to eggs then coat with breadcrumbs.
5. Place in the skillet for 7-10 minutes on each side, adding wing sauce during the last 2 minutes.  Turn to coat chicken.
6.  Add cheese and turn down to low heat, covered until ready to serve.

NI*: 373 cals, 18 g fat, 142 mg chol, 1,220 mg sodium, 11 g carbs, 1 g fiber, 40 g protein
*Assumes all breading is used and only 1 egg in total adheres to the chicken in the process.

And as much as I hate doing it, here's what the kids ate.  Despite both of the picking the hot dog octopus off their plates, they ate both of them.  I used 1 and cut it in half, then up long-ways to make the tentacles.  And finally, I kabob'd it.  Just because.  The skewers also worked to pick up their Ditalini pasta :)