Makes: 4 servings Prep Time: 20 minutes and marinating; Bake: 25 minutes


  • 3/4 cup Buffalo wing sauce, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon pepper
  • 1-1/4 cups panko bread crumbs


  1. Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up to 24 hours
  2. Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere.
  3. Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

Test Kitchen tips:

  • It’s worth it to keep plenty of dinner ingredients on hand. Buy chicken breasts in bulk and freeze them so you always have something for dinner.
  • Tarragon has many health benefits including protection against cholera, protection against dementia, and it can even help those who suffer from type 2 diabetes.
  • Check out 30 other baked chicken recipes that work for any occasion.

Nutrition Facts:

1 chicken breast half : 277 calories, 5g fat (1g saturated fat), 94mg cholesterol, 811mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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