Comfort food without the calories - we can't get enough of this spicy Southern dish
Baking keeps the fat content of this comfort dish in check. You can also chef Art Smith's risotto on the side.
1 Preheat the oven to 200C. In a bowl, mix the buttermilk and pepper sauce. Submerge the chicken breasts in the buttermilk marinade. Soak for at least one hour (up to 24). 2 Meanwhile, mix the breadcrumbs, parmesan and other spices in a large freezer bag. Shake to blend. Using tongs, remove the chicken breasts from the marinade and place in the bag of breadcrumbs and spices. Shake the bag until they're evenly coated, then remove and lay flat on a lightly oiled baking sheet. 3 Allow to chill uncovered in the fridge for 30 minutes. Lightly spray each chicken breast with oil. Bake for 35-40 minutes.
Try Art Smith's steel-cut oatmeal risotto or find out how he shed stones without giving up comfort food.
Calories 323Carbs 27gFat 7gProtein 39g
as a chef i made this for the night staff to make them eat a little healthier
served with wild rice mixed with peppers chives n spring onion
very tasty and easy to make
but unfortuatly the blighters love ketchup and 1 person covered it in currry sauce wasted on them and i was asked weres the chips
hlnestly i bloody give up
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