lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, June 5, 2015

Buffalo Chicken Cheesesteaks

Buffalo Chicken Cheesesteaks
I love anything "Buffalo-ed." Sndwiches, salads, chowder, etc... So when I saw this recipe for Buffalo Chicken Cheesesteaks on Stick a Fork in It, I knew I would enjoy it.  C was very wary of these sandwiches.  He was pestering me in the kitchen the entire time I prepared them.  Turns out, all his worry was for not, he polished off his entire sandwich.  I made one for Miss F without the Buffalo sauce, I offered her some on the side with dinner, but she was happy with just a plain chicken cheesesteak.  Warming the whole sandwich in the oven was great, though C would have preferred his "toastier."
Buffalo Chicken Cheesesteaks

4 sub rolls
8 slices provolone cheese
2 tablespoons butter
½ sweet onion, sliced
1pound chicken breasts, sliced thin
¼ cup Frank's Buffalo Wing Sauce

Preheat the oven to 250 degrees. Slice the sub roll nearly all the way through, lay two slice of cheese in each, then place each on a large piece of foil.

Heat a skillet over medium-high heat and add the butter, once the butter has melted add the onions and sauté for three minutes, until golden brown. Add the chicken, salt and pepper to taste and sauté three minutes more, until the chicken is no longer pink. Pour the wing sauce over the chicken, toss well to coat.

Fill each sub roll with ¼ of the chicken, wrap each sandwich in foil and warm in the oven for 10 minutes. Serve.
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