Time 35m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes. At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes. Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles. Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.
Time 27m Yield 2 serving(s) Number Of Ingredients 8 Steps:
In a sauté pan, over high heat cook chicken thoroughly, approximately 6 minutes. Allow to rest before cutting into ½ dice. Reserve. Preheat oven to 425°F Top flatbread with blue cheese dressing. Add diced chicken, the top with blue cheese and mozzarella. Season with salt and pepper. Cook flatbread on pizza stone for approximately 8 minutes until crust is crisp and cheese begins to melt. Remove from oven, garnish with scallions and buffalo sauce.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees F. Place a large skillet over medium-high heat with 2 T olive oil. Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet. Saute until cooked through and golden brown, 4-5 minutes. Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionlly, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!). When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds. Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles. Bake until the bread is crisped and the cheese has melted, about 5 minutes.
Time 30m Yield 1 pizza Number Of Ingredients 14 Steps:
Rub raw chicken with salt and pepper - set aside. Melt 2 tbsp butter in a saute pan over medium-high heat. Add chicken and cook until the chicken is almost cooked through. It will finish cooking in the oven. Then, remove chicken from the pan and place in a bowl. In the same pan, melt 3 tbsp of butter over medium heat. Whisk in Frank’s pepper sauce, white wine vinegar, and Worcestershire sauce. Add red cayenne pepper, garlic powder, salt, and pepper. Bring the mixture to a slow boil and cook for 5 minutes. Pour the buffalo sauce over the cooked chicken and mix until the chicken is covered. If the sauce is too thin, add in 1 tbsp all-purpose flour and mix thoroughly. Preheat the oven to 500°F with a baking stone or a heavy baking sheet inside the oven. Stretch the pizza dough into a 14" thin disk. Place the dough on a lightly floured pizza peel or an upside-down baking sheet. Working quickly so that the dough does not adhere to the peel, top the dough with a thin layer of mozzarella cheese, then add the buffalo chicken and blue cheese crumbles, and finally top with the remaining mozzarella cheese. In addition, you can drizzle some hot sauce on the top. Transfer the pizza to the baking stone (or baking sheet) and cook until the crust is golden brown, about 8-10 minutes. Remove from the oven and top with blue cheese or ranch dressing. Enjoy!
Time 12h30m Yield 2 Number Of Ingredients 11 Steps:
Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes. Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl. Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top. Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.
Number Of Ingredients 9 Steps:
In a small sauce pan over low heat combine the Frank’s, butter, cayenne, salt and pepper. Whisk until combined. Preheat oven to 425°F and lightly spray a rimmed aluminum baking sheet with cooking spray. Place the naan loaves on the sheet pan. Spread desired amount of buffalo sauce on the naan. Top with shredded cooked chicken and shredded cheese. Sprinkle with crumbled blue cheese. Drizzle a little bit more of the buffalo sauce. Save the extra sauce for a different recipe. Bake 10 to 12 minutes or until the naan is crispy and the cheese is melted and slightly golden brown in spots. Remove from oven and let cool. Slice and top with green onions.
