Buffalo Chicken Fix

03/21/2011

This is a recipe that we ALWAYS enjoy and ALWAYS look forward to.  For some reason it feels like we are eating at our favorite restaurant and that it can’t possibly be allowed on a diet!

  
 Buffalo Chicken
 
8 oz Shredded Chicken Breast
 2 tbsp butter (melted)
 2 tbsp vinegar
 1/2 cup of Frank’s Red Hot
 1/4 tsp black pepper

Preheat oven to 350.    Mix all the ingredients together.    Bake, uncovered for 30 minutes.  Stirring after 15 minutes.

Nutritional Info –  Serving Size = 1 oz
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 58.9
  • Total Fat: 3.3 g
  • Cholesterol: 24.1 mg
  • Sodium: 411.6 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.7 g

WW POINTS PLUS – 2pts for 1 oz  . . .3 pts for 2oz

 
A great thing about this recipe is that it is versatile.  Serve it on a hamburger bun, as an open faced sandwich, as a wrap or taco, or  on top of a salad.  Or just eat it as it is . . .a hot wing without the mess!  Plus it is a little spicy so it will help you get your liquids in!!!
 
Keep in mind that the nutritional info is only for the meat.   You’ll need to add extra points for bread, cheese, and dressings.
 
This is a great way to use up leftover chicken.  You can also use a rotisserie chicken.   I make shredded chicken in my crockpot by covering a tomato and onion (both cut in half) with several boneless skinless chicken breasts.  I cover them with water and cook all day. 

Enjoy!

 

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