The new "Cooking Light" magazine brought on quite the excitement in our house after we saw the number of awesome recipes in it.
One that stood out was Buffalo Chicken. Who doesn't love some nice wings? But to replicate that flavor on a chicken breast? Why hadn't we thought of that before?
Tangy, slightly spicy delicious chicken awaits you if you try this recipe. The marinade of hot sauce, melted butter, Worcestershire sauce and onion powder was spectacular. (We served it with ranch dipping sauce.)
Make this, please. (And then invite me over.)