On Dec 5, 2:18 pm, MilwaukeeConnaisseur > wrote:
> On Wed, 05 Dec 2007 18:30:08 GMT, "JoeSpareBedroom"
>
>
>
>
>
> > wrote:
> >"MilwaukeeConosieur" > wrote in message
> .. .
> >> Sorry. Meant to reply by usenet used email by accident.
>
> >> On Wed, 05 Dec 2007 15:07:54 GMT, in rec.food.cooking you wrote:
>
> >>>"MilwaukeeConosieur" > wrote in message
> ...
> >>>> So anyone got a recipe that doesn't involve potato chips, bread crumbs
> >>>> or flour?
>
> >>>> Thanks
> >>>> MC
>
> >>>Where did you get the idea that Buffalo any-kind-of-chicken involved those
> >>>ingredients?
> >> Because a lot of the recipes that I found on the net did.
>
> >> Oops.
> >> Just noticed that I didn't say skinless.
>
> >Well, in Buffalo, this would be considered heresy! :-)
>
> Probably.
>
> Let me better describe what I'm looking for.
>
> My doc says that I have to lose weight.
> So I would like to have chicken breast 3-4 times a week for lunch.
> But I don't really have any recipe which is low fat that is not bland.
> ( Tough task. )
>
> Now I have two chicken dishes very similar that I've had in the past.
> Our local grocery store sells these nugget-sized ( no they are not
> nuggets, they are pure breast, just cut in the size of nuggets )
> pieces of chicken breast with a hot sauce coating.
>
> The other was semi-homemade. There was a hot wing mixture
> ( I think made by McMormick ) that I would take and put on top of
> nugget sized pieces of breast and then bake.
>
> They no longer sell the mixture. They do still sell the store cooked
> breasts, but they are not there most of the time. Besides I think they
> would fry them.
>
> Neither I not my doc are low carbers. So I want something that doesn't
> use butter. The mixture had molasses in it. I suspect the store baked
> stuff had some syrupy sweetener ( honey, molasses, karo syrup ) in it
> too. I don't think it changed the heat level, but i do think it made
> the heat linger more. So that would be a plus.
>
> What I'm basically looking for ( to sum up ), is some kind
> ofsuace/glace that I coat nugget sized pieces of chicken breast.
> Before ( or maybe during ) baking. This glaze should something like
> honey, molasses or karo syrup, but not have any breading or butter.
>
> hope that clears things up.- Hide quoted text -
>
> - Show quoted text -

Why not marinate them in Franks Hotsauce? Slice up a a few chicken
breasts and add a bottle of the hot sauce, skewer them and put on
grill... I'm sure you can bake them as well and some Jasmine Rice
mmmmmmm.....
chilichick