Thursday, August 20, 2009

Buffalo Chicken Sandwiches

Leave it up to Rachael Ray to come up with ANOTHER buffalo chicken recipe. This one was as good as ever.

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
Avocado, sliced
Tomato, sliced
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced

Directions
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, avocado and tomato slices. Combine sour cream, scallions and slather bun tops.

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