Buffalo Chicken Breast over White Rice

The chicken breast is one of the most versatile ingredients you will find. It can be prepared in a stir-fry, in a chicken sandwhich, fried in oil, roasted in the oven, anyway you can come up with.

For this chicken recipe I marinated the chicken breast in a buffalo sauce marinde, then roasted in the oven and served over white rice.


INGREDIENTS:

• 4 chicken breasts
• White rice (amount varies)
• 1 1/2 cup Frank's Red Hot Sauce
• 1 cup butter
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 2 jalapeños, diced (no seeds)
• 1 tablespoon fresh cilantro

INSTRUCTIONS:

1. In a small saute pan melt butter with hot sauce. Mix together to form buffalo sauce.
2. Put buffalo sauce in refrigerator and let cool.
3. Combine 1 cup of COLD buffalo sauce, onions, garlic, jalapeños, and cilantro in large bowl. Let marinate for at least 30 minutes.
4. Save remaining buffalo sauce to drizzle over rice.
   

After chicken is finshed marinating, complete the following:

1. Preheat oven to 350 degrees F.
2. Prepare white rice as shown on packaging.
3. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side.
4. Put the chicken in the oven until it is cooked through, about 8 to 10 minutes.
5. Remove chicken from the oven and let cool.
6. Place white rice on plate and add chicken breast on top. Drizzle remaining buffalo sauce over the top.