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 superfoods such as:

Chicken Breast

Health benefits of Buffalo Chicken Burgers

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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.