Spicy Buffalo Chicken And Blue Cheese Panini Recipes

Steps:

• Brush each chicken breast with wing sauce then season with salt and pepper.
• Grill each chicken breast, basting with wing sauce until fully cooked.
• Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
• Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.

Steps:

• In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.

Steps:

• In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

Steps:

• In 2- quart saucepan, heat chicken and Buffalo wing sauce to boiling over medium-high heat. Reduce heat to low; cover. Simmer 5 to 7 minutes or until chicken is cooked through.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook, stirring frequently, 4 to 6 minutes or until starting to brown. Stir in sugar; reduce heat to low and cook, stirring frequently, 6 minutes longer or until onion is caramelized. Set aside.
• Heat closed contact grill 5 minutes.
• Meanwhile, microwave each pita covered with damp paper towel on High 20 to 25 seconds or until soft enough to fold without breaking. Lay pitas flat on work surface. Place one-fourth of the caramelized onion on half of each pita. Using slotted spoon, spoon about 1/3 cup chicken over onion. (Reserve liquid in saucepan to serve with Panini). Sprinkle with 1 tablespoon of the cheese. Carefully fold pita over filling. Repeat with remaining pitas.
• When grill is heated, place sandwich on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and pita is toasted. Serve panini with reserved sauce.

Steps:

• Combine mayo and wing sauce.
• Spread top and bottom of inside of sandwich with this mayo mixture.
• Assemble sandwich layering chicken, onion, spinach, and cheese.
• Grill on panini press, George Forman, or skillet until heated through and cheese has melted.
• Serve with plenty of napkins.

Steps:

• Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
• Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
• Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
• Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.