Buffalo Chicken Skillet
Sprinkle salt and black pepper over chicken breast tenderloins.Advertisement
Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
Dip both sides of each chicken breast in the eggs and then in the panko.
Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
If using chicken breasts instead of tenderloins, flatten and pound them first, and increase cook time.
Substitute seasoned bread crumbs for the Panko if desired.
Substitute provolone cheese for the mozzarella cheese if desired.
Reynolds® parchment can be used for easier cleanup/removal from the pan.