Lunch: Buffalo Chicken Burgers

The familiar hot sauce and blue cheese companions for buffalo chicken are nestled on just-baked biscuits in a smaller-sized sandwich classic.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Buffalo Chicken Burgers

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
3 tablespoons unsalted or salted butter
2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 tablespoon cajun seasoning
1 teaspoon ground red pepper (cayenne)
Dash salt
Dash black pepper
2 tablespoons Pillsbury BEST® All Purpose Flour
2 tablespoons ranch dressing mix
1 cup Progresso™ chicken broth
2 tablespoons Louisiana hot sauce or other red pepper sauce
3 medium carrots
1 cup crumbled blue cheese (4 oz)

Instructions

Heat oven to 350 °F. Bake biscuits as directed on can.
Meanwhile, melt 1 tablespoon of the butter. In food processor, place chicken, Cajun seasoning, red pepper, salt, black pepper, 1 tablespoon of the flour, 1 tablespoon of the dry dressing mix and melted butter. Cover; process with 10 to 15 on-and-off pulses until chopped. Shape mixture into 8 patties, 2 1/2 inches in diameter.
Heat 12-inch nonstick skillet over medium heat. Melt 1 tablespoon of the butter in skillet. Add patties; cook about 5 minutes on each side or until light golden brown. Remove from skillet; cover with foil.
Stir 1/2 cup of the chicken stock into skillet, stirring to loosen bits from bottom of skillet. In small bowl, beat remaining 1/2 cup chicken stock, remaining 1 tablespoon flour and remaining 1 tablespoon dry dressing mix with wire whisk until blended; beat into mixture in skillet. Heat to boiling. Stir in hot sauce; return patties to skillet. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes, turning patties once, until thermometer inserted in center of patties reads 165 °F. Meanwhile, using vegetable peeler, peel carrots into thin strips.
Remove patties from skillet. Remove skillet from heat; stir remaining 1 tablespoon butter into sauce. Split biscuits; fill with patties, sauce, carrots and cheese.

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