This cooking sauce comes in a squeeze bottle. Use as much or as little as you want. It has a little hot red pepper in it, so use sparingly.
2 boneless skinless chicken breasts 1 bottle Parmesan Garlic and Italian Herb Cooking sauce by Buffalo Wild Wings Non Stick cooking spray Himalayan pink sea salt Coarsely ground pepper
Heat oven to 350F.
Spray a 12" stainless steel frying pan with non stick cooking spray and turn heat on high. Coat the chicken breasts with salt and pepper on one side, and with a fork, place them in the frying pan. Salt and pepper the remaining side. Reduce heat to medium high, and allow the chicken to cook till about 1/4" no longer looks raw on the bottom, then flip it, and do the same to the second side.
Spray a small (8") oven proof fying pan with non stick cooking spray, and as soon as the breasts are partly cooked but well browned, remove them to the small frying pan and coat the tops of them thoroughly with the cooking sauce. I used 2 to 3 tablespoons on top of each one.
Place the chicken in the oven and bake uncovered for 30 minutes.
If the chicken breasts are thick enough, they will come out tender, with juice running from them when you cut them. I wouldn't try this with a breast less than 1 1/2" thick.
Serve with brown rice and your choice of veggie.
PS, I have also tried this sauce with cooked pasta...(penne)...and parmesan cheese. I used about a half a bottle for the pasta and tossed it, then topped it with about 1/2 cup grated fresh parmesan shreds. A little too oily and hot peppery for me...but I think most people would like it.
@akindheart This one is just something I cooked up. It's so easy I could deal with it...even when I am this tired.
Friend of mine refuses to eat chicken breasts...only likes the dark meat, so he gave them to me....and gave me the sauce because I told him I had no salad dressing!!!! 馃ぃ馃ぃ馃ぃ He thought this was salad dressing!!!! 馃ぃ馃ぃ馃ぃ
@Mysterion619 Just salt and pepper. I used Himalayan pink sea salt, which I grind on coarse and it seems to be coarse enough, with the coarsely ground black pepper, to keep the tender chicken flesh from sticking too much to the hot pan. It still browns up beautifully, though.
