Buffalo Style Grilled French Cut Chicken Breasts With Blue Cheese Sauce And Jicama And Watermelon Salad Recipes

Steps:

• For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.
• Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.
• Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.
• Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.
• Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.
• For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.
• Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.
• Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.
• Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

Steps:

• In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
• Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
• Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
• Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

Steps:

• Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
• Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin in nicely charred.
• Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
• Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
• JICAMA AND WATERMELON SALAD:.
• Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon, zest and mint and toss to coat. Serve with Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce.

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

Steps:

• Preheat your grill to medium-high heat.
• Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
• Using a clean tea towel, oil the grill grates.
• Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
• While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
• Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
• Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.