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Buffalo Chicken Sandwich

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 15 min
Category: Sandwiches Sub Category: Sandwiches

what you need
  • 4 boneless skinless chicken breasts
  • Salt and fresh ground black pepper, to taste
  • 1 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • A drizzle extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1/2 cup cayenne pepper sauce (Tabasco)
  • 4 crusty rolls (Kaiser rolls work great for this)
  • 8 leaves Bibb or romaine lettuce
  • 2 cups reduced fat sour cream
  • 4 scallions thinly sliced
  • 1/2 lb. blue cheese, crumbled (can be found in reg. cheese case in a tub)
  • 8 ribs celery, cut into sticks
  • 2 large carrots, cut into sticks
make it
Heat large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika and chili powder, and drizzle with two turns of the pan EVOO to coat. Pan-grill, 5 minutes on each side.

Heat a metal or microwave safe bowl over low heat to melt butter. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan; add chicken to the bowl and coat evenly with the hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather on top buns. Top sandwiches and serve, using the remaining blue cheese sauce for dipping the veggies in.
If you don’t groove on blue cheese then substitute for ranch or whatever you choose.
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