Ingredients
3/4 cup Buffalo wing sauce, divided4 boneless skinless chicken breast halves (6 ounces each)3/4 cup all-purpose flour3/4 teaspoon dried tarragon1/2 teaspoon pepper1-1/4 cups panko bread crumbs
Preparation
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.
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.
Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.
