Recipe Details

A kicked up version of an Italian classic with the  crunch of French's® Crispy Fried Onions, and the heat of Frank's RedHot® Original Buffalo Wings Sauce.

Prep

  1. In third pan combine flour, garlic & herb seasoning, and salt. Stir to combine. Place egg wash in another third pan. In a bowl combine cripsy fried onions, Parmesan cheese and bread crumbs.
  2. Pat chicken breast dry, dredge in flour, followed by egg wash then crushed crispy fried onion mixture.
  3. Place on a parchment lined sheet pan and repeat till all chicken has been breaded. Refrigerate and hold for service.
  4. Combine tomato sauce and Frank's RedHot® Buffalo Wings Sauce. Hold hot for service or cool completely and reheat for service.

Service

  1. Set oven to 400°F For each serving, heat 2 tablespoons of olive oil in a saute pan over medium high heat. Once hot, sear one portion of chicken until golden brown on each side.
  2. Place 2 ounces of Buffalo tomato sauce in the bottom of a single serve casserole dish. Place cooked chicken on top and cover with an additional 2 ounces of sauce. Finish with 2 slices of mozzarella.
  3. Bake until chicken reaches an internal temperature of 165°F and cheese is golden brown. Serve hot.

CHEF’s TIP!

Bread thick planks of eggplant in place of chicken for a delicious vegetarian take on this entrée. 

Use this Buffalo Tomato Sauce recipe to kick up any of your Italian dishes!