Buffalo Chicken Sandwiches |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
4 boneless skinless chicken breasts
1⁄3 teaspoon cumin
1⁄3 teaspoon chili powder
1⁄3 teaspoon paprika
salt
pepper
1 teaspoon olive oil
4 ounces blue cheese, crumbles
8 ounces reduced-fat cream cheese
2 scallions, thinly sliced
1⁄2 cup cayenne pepper sauce
1 tablespoon butter
4 sandwich buns
DIRECTIONS
preheat indoor grill to it's recommended setting for chicken breasts.
Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).
While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside.
In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.
Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.
To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun |
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