Recipe #56 - Buffalo Chicken Sandwich

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This is the first of two of my sister's regular recipes. 

Take the chicken breasts our of the package and trim any fat if necessary. Fill a large pan of water just so that it covers the chicken. Keep on high until the water is boiling with the chicken. Turn down to a simmer and let the chicken poach for 10 minutes or until longer pink in the middle. 

Use two forks to shred chicken into tiny pieces. Make it so that it resembles strips of pulled pork.  

In a  casserole dish mix the melted butter, red wine vinegar and buffalo sauce.  The amount of buffalo sauce you use depends on how spicy you and you guests like it.  I only used one cup, but half the people (Dad and Teresa) ended up putting more on their sandwiches later. 

Put your shredded chicken in the pan with the buffalo mixture and stir until all of the meat is evenly covered. Put pan into the oven and let the mixture simmer for up to 10 minutes, stirring occasionally. This will re-heat the chicken that has cooled while being shredded and infuse the flavors of the mixture with the chicken.

Toast the bun either in the oven that is still hot or on a skillet on the stove top.  Scoop desired amount of chicken onto the bun and top with your choice of blue cheese or ranch dressing.    

* The celery is completely optional and can be chopped up and mixed in with the chicken mixture after you reheat it, or it can be served on the side as a garnish. 

Rating: 7

TIme: 35 minutes

Serves: 6

Ingredients:

8 Bonless Skinless Chicken Breasts

1-2 Cups Frank's Buffalo Sauce

1/4 cup red wine vinegar

1 tablespoon butter or margarin

1 Package whole wheat hamburger buns

Ranch or Blue Cheese dressing

3 stalks of celery (optional)