Hot Buffalo Chicken Sandwiches Recipe
Servings: 4
Ingredients
- 4 piece boneless skinless chicken breast - (6 ounce ea) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 tsp sweet paprika
- 1 tsp chili pwdr A drizzle extra-virgin extra virgin olive oil
- 2 Tbsp. butter
- 1/2 c. cayenne pepper sauce - (4 ounce) (preferred brand Frank's Red Warm)
- 4 x crusty rolls split Bib or possibly leaf lettuce leaves
- 2 c. lowfat sour cream
- 4 x scallions thinly sliced
- 1/2 lb blue cheese crumbled
- 1 sm red onion thinly sliced
- 8 x celery ribs cut into sticks
- 2 lrg carrots peeled, and cut into sticks
Directions
- Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika and chili pwdr. Drizzle breast with a little extra virgin extra virgin olive oil to coat. Pan grill chicken breasts 5 min on each side.
- Heat a metal or possibly oven safe glass bowl over low heat and heat butter in the bowl. Add in warm sauce to the butter and combine. When the chicken breasts are done, remove from pan and add in to the bowl and coat proportionately with warm sauce mix.
- Place chicken breasts on bun bottoms and top with crisp lettuce. Combine lowfat sour cream, scallions and blue cheese and slather bun tops with blue cheese lowfat 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 402 | 71% |
| Total Fat 45.75g | 57% |
| Saturated Fat 27.7g | 111% |
| Trans Fat 0.01g | |
| Cholesterol 144mg | 48% |
| Sodium 1045mg | 44% |
| Potassium 820mg | 23% |
| Total Carbs 13.93g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.14g | 6% |
| Protein 26.72g | 43% |
