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Wednesday, March 17, 2010

Buffalo Chicken Sandwiches

serves 2

2 boneless skinless chicken breasts
2 T. canola oil
       (note: for a healthier alternative, omit flour and oil, and fire up the ol' George Foreman grill!)
hot sauce (I like Frank's and Crystal's)
2 hamburger buns
Bleu cheese or Ranch dressing
celery and carrot sticks (optional)

Heat canola oil in a skillet over medium-high heat. Dredge chicken breasts in flour and add to skillet. Cook, turning once, about 4-5 minutes per side, or until internal temperature reaches 160F. Meanwhile, melt 1 tablespoon butter in small saucepan or in microwave and add 1/4 cup hot sauce. If it is too spicy, add more butter. If it is not spicy enough, add more hot sauce. Remove cooked chicken breasts from skillet and coat in sauce mixture. Place on buns and drizzle remaining sauce over chicken, or over veggies, if desired. Top chicken with Bleu cheese, plus more on the side for veggie-dippin'!

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