Hot Buffalo Chicken Sandwiches

This recipe came to mind this morning as I stared into the depths of the refrigerator, willing the ingredients therein to reveal a menu to my out-of-ideas brain.  We haven't made this in years, for which I owe my family an apology.  We all love these sandwiches, and they aren't complicated to make!  

4 boneless, skinless Chicken Breasts

Salt and Pepper

1 tsp sweet Paprika

1 tsp Chili Powder

Extra-virgin Olive Oil

Sauce:

2 Tbsp Butter

½ C Cayenne Pepper Sauce, preferably Frank’s Red Hot

Bib or leaf lettuce leaves

4 crusty Rolls, split and lightly toasted

2 C Sour Cream

4 Scallions, thinly sliced

½ lb Blue Cheese, crumbled

Small Red Onion, sliced

Celery and Carrot sticks

Place chicken breasts, one at a time, inside a plastic zip-top bag and beat with a meat mallet to about a 1/2 inch thickness.  Season chicken breasts with salt, pepper, paprika and chili powder.  Drizzle each with a little olive oil to coat. Pan grill in a large nonstick skillet over medium-high heat for 3 minutes on each side or until cooked through.

In a pan over low heat melt butter.  In a separate bowl, add hot sauce to the butter and combine.  When the chicken breasts are done, remove from pan and add to the bowl to coat evenly with hot sauce mixture.

Place lettuce on bun bottoms and top with chicken breasts and red onion.  Combine sour cream, scallions, and blue cheese and slather onto bun tops.  Affix bun tops on sandwiches and serve with remaining sauce for dipping veggies.