NASHVILLE HOT CHICKEN SHEET-PAN DINNER (COOKING FOR 2)

Nashville Hot Chicken Sheet-Pan Dinner (Cooking for 2) image

No need to travel-you can experience a bit of Nashville's most famous food right at home. This sheet-pan dinner sized for two starts with boneless skinless chicken breasts soaked in a spicy buttermilk marinade before being coated in toasted panko bread crumbs. It's then added to a sheet pan alongside corn on the cob and Pillsbury™ Grands!™ Buttermilk Biscuits for a complete meal. Once it's out of the oven, the chicken gets drizzled with a cayenne butter sauce for another hit of heat. Spicy, satisfying and super easy!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 2

Number Of Ingredients 12

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Ingredients

3/4 cup buttermilk
3 tablespoons hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon garlic powder
2 boneless skinless chicken breasts (about 2/3 lb)
4 tablespoons butter
1 cup Progresso™ plain panko crispy bread crumbs
1 1/2 teaspoons paprika
2 ears fresh sweet corn, husks removed
2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)

Steps:

In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet.
Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.

Nutrition Facts : Calories 950, Carbohydrate 92 g, Cholesterol 160 mg, Fat 6 1/2, Fiber 4 g, Protein 52 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2180 mg, Sugar 14 g, TransFat 1 g