Hot Buffalo Chicken Sandwiches courtesy Rachael Ray
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
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
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Heat a large nonstick skillet over medium high heat. Season chicken with
salt, pepper, paprika and chili powder. Drizzle breast with a little extra
virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
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 pan and add to the bowl and coat evenly with hot sauce
mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine
sour cream, scallions and blue cheese and slather bun tops with blue cheese
sour cream. 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.
Episode#: TM1B47
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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A great list for varied recipes and friendships
Delma
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