• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pieces,

  2. 6 ounces each, boneless, skinless chicken breasts

  3. Salt and pepper

  4. 1 teaspoon sweet paprika ,

  5. 1 teaspoon chili powder ,

  6. 1/3 palm full

  7. A drizzle extra-virgin olive oil

  8. Sauce for chicken :

  9. 2 tablespoons butter

  10. 1/2 cup,

  11. 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot

  12. Bib or leaf lettuce leaves

  13. 4 crusty rolls, split

  14. 2 cups sour cream

  15. 4 scallion s, thinly sliced

  16. 1/2 pound blue cheese , crumbled

  17. Small red onion , thinly sliced

  18. 8 ribs celery , cut into sticks

  19. 2 large carrot s, peeled and cut into sticks

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle beast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.

  2. 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.

  3. 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.


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