Crunchy Buffalo Chicken Breasts
2 tablespoons hot sauce
1 tablespoon light mayonnaise
1 pound boneless, skinless chicken breasts
1 cup panko (Japanese-style bread crumbs)
1/4 cup light blue cheese dressing
In a shallow bowl or plate, combine hot sauce and mayonnaise. On a separate plate, spread panko. Coat chicken with sauce and then cover with panko.
In a well-oiled skillet over medium-high heat, brown chicken for 5 to 7 minutes per side, or until golden and cooked through.
Serve with blue cheese dressing on the side.