Ingredients:
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full (I use smoked paprika also)
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot (sometimes I buy the Franks Buffallo Red Hot Sauce)
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups blue cheese dressing (from the refridgerator isle)
4 scallions, thinly sliced
Havarti or Jack cheese (whatever you have on hand)
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Directions:
Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Grill chicken breasts on bbq
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from grill and add to the bowl and coat evenly with hot sauce mixture.
Place cheese on chicken breasts and then on the bun bottoms and top with lettuce. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
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