buffalo chicken ....for Dawn

This is a recipe from Food Tv's Rachel Ray's 30 Minute Meals. The only change I made to the original recipe was no buns and no carrot sticks. We had this for supper tonight on lettuce leaves. It was awesome. Even hubby said it was worth making again(and he is hard to please when it comes to chicken). Hope you enjoy it. HOT BUFFALO CHICKEN SANDWICHES (30 Minutes Meals with Rachel Ray) 4 pieces boneless, skinless chicken breast (6 ounces each) Salt and pepper 1 teaspoon sweet paprika, 1 /3 palm full 1 teaspoon chili powder, 1/3 palm full A drizzle extra-virgin olive oil Sauce for chicken: 2 Tablespoons butter 1/2 cup cayenne pepper sauce (preferred brand Frank's Red Hot) Blue Cheese Dressing: 2 cups sour cream 4 scallions, thinly sliced 1/2 pound blue cheese, crumbled Small red onion, thinly sliced 8 ribs celery, cut into sticks Bib or leaf lettuce leaves or pro/fat Buns 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 on crisp lettuce leaves or pro/fat bun bottom. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix another lettuce leaf or top of pro/fat bun on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion,& celery

Asian Chicken Salad Ready in about: 40 min or less Vinaigrette: 1/4 cup soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons vegetable oil 1 tablespoon Asian sesame oil 1 tablespoon Dijon mustard 1 tablespoon finely grated peeled fresh ginger 1 teaspoon dried hot red pepper flakes (optionally) Salad: 4 cups coarsely shredded cooked chicken (about 1 lb) 1/2 lb Napa cabbage, cut into 1-inch pieces (3 1/2 cups) 1/4 lb snow peas, cut diagonally into 1-inch pieces 1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces 3 scallions, finely chopped 1/2 cup chopped fresh cilantro Whisk together all vinaigrette ingredients. Toss salad ingredients with vinaigrette in a large bowl until combined well. Serve. Makes 4 to 6 servings.

SWEET BELL PEPPERS & CHICKEN WITH PARMESAN Ingredients: Chicken Tenderloins (1 pkg) 1/2 Red Bell Pepper, diced 1/2 Yellow Bell Pepper, diced 1 Reg. Size Onion, diced 4 oz Fresh Mushrooms, sliced 2 Cloves Garlic, chopped or minced 2 Tbs. Olive Oil 2 Tbs. Butter 1/4 Cup Tomato Paste 1/4 Cup Water 1/4 Tsp. Salt 1/4 Tsp. Pepper Fresh Grated Parmesan Cheese* Cook Chicken in Olive Oil. Mean while saute the Peppers, Onion, Mushrooms & 1 of the Garlic Cloves in the Butter. Whisk together the Tomato Paste, Water, 1 Garlic Clove, Salt & Pepper. Add the veggies to the cooked chicken and then pour the Tomato Paste Mixture on. Stir it all together well. *Sprinkle Parmesan Cheese over the whole thing and let it simmer for about 10 minutes.

Thanks so much! I appreciate the recipes! I hope others try them as well! The sweet bell pepper chicken sounds wonderful! HUgz Dawn

Thanks for the recipes I am looking for some new things to fix.