Ingredients
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4 pieces boneless skinless chicken breasts
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salt and pepper
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1 teaspoon sweet paprika, 1 /3 palm full
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1 teaspoon chili powder, 1/3 palm full
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2 tablespoons extra virgin olive oil
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2 tablespoons butter
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1/2 cup hot sauce, I prefer Tapitio
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lettuce leaf
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4 crusty rolls, split
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2 cups sour cream
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4 scallions, thinly sliced
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1/2 lb blue cheese, crumbled
Instructions
- Heat a large nonstick skillet over medium high heat.
- Season chicken with salt, pepper, paprika and chili powder.
- Drizzle breast with a little extra virgin olive oil to coat.
- Pan grill chicken breasts 5 minutes on each side.
- Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl.
- Add hot sauce to the butter and combine.
- When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
- Place chicken breasts on bun bottoms and top with crisp lettuce.
- Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream.