Buffalo Chicken Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Rachel Ray recipe that I tried a few years ago and fell in love with. Ingredients:
4 pieces boneless skinless chicken breasts |
salt and pepper |
1 teaspoon sweet paprika, 1 /3 palm full |
1 teaspoon chili powder, 1/3 palm full |
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
1/2 cup hot sauce, i prefer tapitio |
lettuce leaf |
4 crusty rolls, split |
2 cups sour cream |
4 scallions, thinly sliced |
1/2 lb blue cheese, crumbled |
1 small red onion, thinly sliced |
Directions:
1. Heat a large nonstick skillet over medium high heat.
2. Season chicken with salt, pepper, paprika and chili powder.
3. Drizzle breast with a little extra virgin olive oil to coat.
4. Pan grill chicken breasts 5 minutes on each side.
5. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl.
6. Add hot sauce to the butter and combine.
7. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
8. Place chicken breasts on bun bottoms and top with crisp lettuce.
9. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream.
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