This is another recipe from my 30 Minute Meals 2 cookbook. They came together fast and were very tasty. This is my first time posting from my phone, hopefully it works because I’m lazy and don’t want to turn on the laptop (I would rather painstakingly type this on my phone – that’s the kind of lazy that I am). I skipped the veggie portion and served with seasoned fries.
4 boneless, skinless chicken breasts (I used 2 & cut them in half)
salt & pepper, to taste
1 t. paprika
1 t. chili powder
a drizzle of EVOO
2 T. butter
1/2 c. cayenne pepper sauce (I used Frank’s wing sauce)
4 rolls (I used wheat kaiser rolls)
2 c. reduced fat sour cream
4 scallions, thinly sliced (I skipped these)
1/2 lb crumbled blue cheese
8 ribs celery, cut into sticks
2 carrots, cut into sticks
Heat a large skilled over medium high heat. Season chicken with salt, pepper, paprika and chili powder and drizzle a little EVOO to coat. Pan grill, 5 minutes on each side (mine took longer, even though I sliced them in half).
Melt the butter in a bowl. Add the hot sauce & stir to combine. When the chicken breasts are done, remove from pan and add to bowl to coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms & top with crisp lettuce.
Combine sour cream, scallions and blue cheese and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping your veggies.
Makes 4 sandwiches