Sunday, February 4, 2007

Buffalo Chicken Sandwiches

4 boneless, skinless chicken breasts
1 tsp sweet paprika
1 tsp chili powder
Olive oil
Salt and pepper
2 Tbsp butter
½ c Tabasco Sauce
Lettuce leaves
4 crusty rolls, split
2 c sour cream
4 scallions, thinly sliced
½ lb blue cheese, crumbled

Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breasts with a little olive oil to coat. Pan grill chicken breasts 5 minutes on each side, or until cooked through.

Melt butter in a small saucepan and add hot sauce to the butter to combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Combine sour cream, scallions and blue cheese, and spread on rolls. Top with chicken breasts and lettuce.

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