- 4
Ingredients
- 4 boneless, skinless breasts
- 2 eggs
- 2 Tbs Olive Oil
- 1/2 cup Italian panko bread crumbs
- 1/2 cup Italian bread crumbs
- 1/2 cup Franks RedHot
- 1/4 cup shredded Mozzerella
- 1/4 cup shredded Provolone
Preparation
Step 1
1. Mix bread crumbs together. Whisk eggs in a bowl. Season breasts with salt and pepper. Dip chicken in eggs, the dip in bread crumbs to coat. Heat oil in largge skillet over medium heat. Cookchicken for about 8-10 minutes per side. Add RedHot and flip chicken to coat both sides. Sprinkle cheese on each breast, cover until cheese is melted.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 266.28
Calories From Fat (48%) 128.12
% Daily Value
Total Fat 14.39g 22%
Saturated Fat 3.99g 20%
Cholesterol 171.79mg 57%
Sodium 171.55mg 7%
Potassium 266.11mg 8%
Total Carbohydrates 0.36g