WARNING: This recipe has a lot of ingredients but many of which may already be in your pantry and refrigerator. You should be able to omit some of the ingredients if you so choose.
Ingredients:
1 1/2 c. Louisiana-style hot sauce
2/3 c. packed brown sugar
6 Tbsp. butter
3 Tbsp. cider vinegar
1 1/2 tsp. taco seasoning
4 boneless skinless chicken breast halves (5 ounces each)
1/4 c. crumbled blue cheese
1/4 c. buttermilk
1/4 c. mayonnaise
1 Tbsp. shredded Parmesan cheese
1 Tbsp. minced chives
1 1/2 tsp. lemon juice
1/2 tsp. balsamic vinegar
1/4 tsp. minced garlic
1/4 tsp. pepper
4 onion rolls, split and toasted
4 cooked bacon strips
4 slices Colby cheese (3/4 ounce each)
4 lettuce leaves
4 slices tomato
4 slices red onion
Directions:
Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.
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