Buffalo Style Chicken Breasts w/ Bleu Cheese Sauce
July 14, 2011
There are very few things that I would not put Buffalo sauce on. I love the flavor and all the varieties of it. I have made all sorts of buffalo recipes, including one of my favorites the Buffalo Chicken Mac’N’Cheese Casserole. That recipe was some serious comfort food, but this recipe is a bit fancier and not so hard on your arteries. It is a good idea to grill the chicken for this recipe, but you can also bake it if you do not have access to a grill. I baked it when I originally cooked it.
I got this recipe from Bobby Flay, from Food Network. The buffalo glazed give the chicken a bit of spice and the bleu cheese dressing cooks it down. It is just like your favorite chicken wings, but made a little healthier and dressed up a bit.
Buffalo Style Chicken Breasts w/ Bleu Cheese Sauce
Servings: 4
Ingredients
- 1 stick unsalted butter
- 2 cloves garlic chopped
- 8 tsp plus 2 tbsp chili powder
- 1/2 cup hot buffalo sauce such as Frank's
- 2 tbsp honey
- Salt & black pepper to taste
- 4 chicken breasts
- 2 tbsp plus 2 tsp ground cumin 8 teaspoons
- Canola oil
- 1/2 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1/4 cup chopped parsley
- 1 cup crumbled bleu cheese
Instructions
- Preheat the grill to medium. Melt the butter over medium heat in a medium saucepan.
- Add the garlic and sautee for 1 minute, then whisk in 2 tbsp chile powder and stir for about 10 seconds.
- Stir in the honey and buffalo sauce, season to taste with salt and pepper, and set aside 1/4 cup for garnishing.
- Sprinkle remaining chile powder, cumin, salt and pepper evenly over both sides of each breast.
- Drizzle each chicken breast with canola oil and grill over medium heat until charred, flip each and brush with the buffalo glaze.
- Cover and cook the chicken until cooked through, periodically brushing with the glaze (about 5 minutes).
- Meanwhile, whisk the heavy cream and creme fraiche in a bowl, stir in the parsley and cheese, and season to taste with salt and pepper.
- Place one chicken breast on each plate and brush with remaining glaze and cover with the blue cheese sauce before serving.
