Nutty Buffalo Chicken

CHEF
Johnson & Wales Sophomore Quantel Floyd

TROPICAL FOODS INGREDIENT
Buffalo Nuts®

PREPARATION TIME
15 minutes

COOKING TIME
17-20 minutes

SERVINGS: 4

INGREDIENTS
1 cup Buffalo Nuts®
4 boneless, skinless chicken breast halves
3 slices wheat bread, toasted & torn into pieces
2 large eggs
1 cup all-purpose flour
4 oz. goat cheese
1 yellow habanera, minced
1 orange habanera, minced
2 tbsp. Italian parsley, chopped
Salt and pepper

INSTRUCTIONS
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. In a food processor, pulse Buffalo Nuts® and toasted bread until coarsely ground; transfer to a medium bowl. In another medium bowl beat eggs, season generously with salt and pepper. Pour flour into a third medium bowl and set up a breading station. Dredge chicken breasts in flour, then coat in egg and finally roll in Buffalo Nuts® breading, until completely coated. Transfer to prepared baking sheet. Bake 15-20 minutes until chicken reaches 165 degrees. Put goat cheese on top of each hot chicken breast. Garnish with mixed habaneras and parsley.