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Name: Buffalo Chicken and Blue Cheese Panini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 halves boneless, skinless chicken breast pounded to even thickness; to taste salt and pepper; 1/2 cup flour; 2 Eggs beaten with 1 Tbsp water; 1 cup panko; 3 oz blue cheese crumbled; 1/2 cup sour cream; 1/4 cup mayonnaise; 1/2 cup celery diced; 2 Tbsp fresh chives chopped; 2 Tbsp fresh flat-leaf parsley chopped; 2 cups canola oil; 8 slices batard sliced 1/2 inch thick; 5 Tbsp unsalted butter melted; 1/4 cup hot wing sauce

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INGREDIENTS

2 halves boneless, skinless chicken breast ; pounded to even thickness
to taste salt and pepper
1/2 cup flour
2 Eggs ; beaten with 1 Tbsp water
1 cup panko
3 oz blue cheese ; crumbled
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup celery ; diced
2 Tbsp fresh chives ; chopped
2 Tbsp fresh flat-leaf parsley ; chopped
2 cups canola oil
8 slices batard ; sliced 1/2 inch thick
5 Tbsp unsalted butter ; melted
1/4 cup hot wing sauce

Servings

INSTRUCTIONS

Season chicken with salt and pepper. Put flour, egg and panko in separate bowls. Dredge chicken in flour and shake off excess. Dip into egg mixture and drip excess. Dredge into panko, coating completely. Place on plate and refrigerate up to 3 hours.

Combine blue cheese, sour cream, mayonnaise, celery, chives and parsley. Season with salt and pepper. Set aside.

Preheat oven to 200 degrees. Preheat oil in a pan to 350 degrees.

Fry chicken in the oil, turning once, until golden and cooked through, 3-4 min total. Drain on paper towel lined plate. Set a wire rack on a cookie sheet, place the chicken, and keep warm in the oven.

Preheat a panini press or frying pan to medium-high.

Brush one side of each bread slice with 3 Tbsp of melted butter. Lie the slices, buttered side down, on a clean work surface. Spread 2-3 Tbsp blue cheese mixture on each. Set aside.

Combine hot wing sauce and remaining 2 Tbsp butter. Cut each chicken breast into 8-10 slices. Add wing sauce and toss. Top each with bread, buttered side up.

Cook sandwiches about 3 minutes. Cut in half and serve immediately.

NOTES

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Buffalo Chicken and Blue Cheese Panini

2 halves boneless, skinless chicken breast pounded to even thickness
 to taste salt and pepper
1/2 cup flour
2 Eggs beaten with 1 Tbsp water
1 cup panko
3 oz blue cheese crumbled
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup celery diced
2 Tbsp fresh chives chopped
2 Tbsp fresh flat-leaf parsley chopped
2 cups canola oil
8 slices batard sliced 1/2 inch thick
5 Tbsp unsalted butter melted
1/4 cup hot wing sauce

Combine blue cheese, sour cream, mayonnaise, celery, chives and parsley. Season with salt and pepper. Set aside.

Preheat oven to 200 degrees. Preheat oil in a pan to 350 degrees.

Preheat a panini press or frying pan to medium-high.

Brush one side of each bread slice with 3 Tbsp of melted butter. Lie the slices, buttered side down, on a clean work surface. Spread 2-3 Tbsp blue cheese mixture on each. Set aside.

Combine hot wing sauce and remaining 2 Tbsp butter. Cut each chicken breast into 8-10 slices. Add wing sauce and toss. Top each with bread, buttered side up.

Cook sandwiches about 3 minutes. Cut in half and serve immediately.

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4 Servings

Calories: 1819
Calories from Fat: 1460 (80%)

Amt Per Serving		% DV

	Total Fat 162.2g	216 %
	Saturated Fat 30.6g	153 %
	Monounsaturated Fat 80g
	Polyunsanturated Fat 41.7g
Cholesterol 601.7mg		185 %
Sodium 1113.8mg		38 %
Potassium 412.2mg		11 %
Total Carbohydrate 64g		19 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 60.8g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1819

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