Hot Buffalo Chicken Sandwiches

Recipe Ingredients

4		Boneless skinless chicken breast - - (6 oz ea)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Sweet paprika
1 teaspoon	5ml	Chili powder
		A drizzle extra-virgin olive oil
		Sauce For Chicken
2 tablespoons	30ml	Butter
1/2 cup	118ml	Cayenne pepper sauce - (4 oz)
		= (preferred brand Frank's Red Hot)
		Sandwiiches
4		Crusty rolls - split
		Bib or leaf lettuce leaves
2 cups	474ml	Sour cream
4		Scallions - thinly sliced
1/2 lb	227g / 8oz	Blue cheese - crumbled
1 lb	454g / 16oz	Red onion - thinly sliced (small)
8		Celery ribs - cut into sticks
2		Carrots - peeled, and (large)
		Cut into sticks

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B47) - from the TV FOOD NETWORK

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