1 Servings 25 min Cook
2 Breast, bone and skin removed Chicken Breast
1 Tsp Olive Oil
1 Dash Pepper
1 Dash Salt
1 Tbsp Pepper Or Hot Sauce
1/2 Tbsp Light Mayonnaise
3 Slice Carrots
1 Tbsp Celery
1 Tbsp Onions
2 Slice White Bread
1 Tbsp Butter
1/2 Cubic inch Blue Cheese
1/2 Cup, shredded Cheddar Cheese
Preheat oven to 400 degrees F.
Coat chicken breast with oil and season with salt and pepper.
Place on a baking sheet and bake for 15 minutes; flip the chicken and bake for another 10 minutes until chicken is cooked through and juices run clear.
Allow chicken to rest 10 minutes before handling.
Set aside 1/4 of the cooked breast and wrap the remaining chicken to save for later use.
Shred the 1/4 piece of chicken with two forks and set aside.
In a small bowl mix the chicken, hot sauce, mayo, carrot, celery, and onion; set aside.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese, and finally the other slice of bread
Heat a non-stick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
Serve hot and enjoy!
