Buffalo-Style Chicken Breast w/ toasted almonds & Veggies

By Mona Sandoval

  • 2 Large skinless boneless chicken breasts

  • 4 T Toasted slivered almonds

  • 4 T Bottled Hot Sauce (Frank's Louisiana Hot Sauce)

  • Olive Oil Cooking Spray

  • 2 to 3 T Water

  • 1 16 oz pkg frozen California-style vegetables

  1. Place rinsed chicken breasts on a cutting board and halve with a sharp knife, leaving 4 pieces, gently pound each piece to about 1/4" thickness.

  2. Prepare a heated nonstick skillet with light coating of olice oil cooking spray cook each chicken breast about 3 to 4 minutes each side until cooked thoroughly.

  3. Add hot sauce and water to pan and keep under low heat.

  4. Steam frozen veggies in the microwave for about 3 to 4 minutes (cooking time will vary). Puncture a couple of slits to the package to allow a little steam to escape before cooking.

  5. When veggies are ready divide evenly on four plates and top each plate with chicken breasts and toasted almonds. (serves 4)

Nutritional Facts

Total Fat

chicken/poultry buffalostyle chicken breast with almonds and veggies