Bleu Buffalo Artisan Chicken Sandwichesrobynne Recipes

BLEU BUFFALO ARTISAN CHICKEN SANDWICHES~ROBYNNE

Steps:

• 1. ARTISAN ROLLS-Proof yeast if needed.
• 2. Combine all ingredients in a large mixing bowl. Mix and stir to make a sticky, rough dought. If you have a stand mixer, beat at medium speed for 60 seconds. If you don't have a mixer, just stir with a big spoon, until combined.
• 3. Cover bowl with plastic wrap, and cover with a towel, and allow to rise. No need to oil the bowl! Let rise at room temperature for 2 hours.
• 4. Refrigerate raised dough for at least 2 hours, but I prefer to refrigerate it for a minimum of 24 hours, but the longer the better. If you refrigerate the dough for 7 days it will have a tangy taste. like sourdough. Do not be concerned if the dough rises and falls repeatedly in the refrigerator. It's supposed to :)
• 5. 2 hours PRIOR to serving rolls, remove dough from refrigerator. Sprinkle flour over the top of the dough. It will be easier to handle. Oil your hands up well, and pull and shape dough into round or oval rolls, on floured surface, about the size of the sandwiches you wish to make. Place rolls on parchment covered baking sheets. Sprinkle with flour to keep moisture in, and cover with clean dish towel. Let rolls rise for 1 hour. Note: The rolls will not rise much, but will spread out some while rising.
• 6. Preheat oven to 450 F. degrees. Place a shallow pan on the bottom shelf of your oven. Have 1 cup of hot water ready to go.
• 7. Using a sharp knife, slash rolls 2-4 times, making cuts about 1/2 inch deep. The rolls may deflate, but don't worry, they will rise again in the oven.
• 8. Place rolls in oven, and carefully pour hot water in the shallow pan on the rack. It will bubble and steam. Close the oven door quickly. Bake rolls for 20-25 minutes, or until deep and golden brown. Note: Mine were done just under 20 minutes, so keep an eye on them after 15 minutes. Remove from oven and cool on a rack. Store any leftover rolls in a plastic bag at room temperature.
• 9. SHREDDED CHICKEN-Place chickenin large sauce pan, cover with water by 1 inch. Bring to a boil,and simmer ten minutes. Turn off heat, and let chicken sit in liquid about 15 - 20 minutes, or until cooked thoroughly.
• 10. BLEU CHEESE SLAW-While chicken is cooking, combine bleu cheese dressing, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper. Adapted from
• 11. Remove chicken and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a sliced artisan roll and top with blue cheese slaw. Serve with a side of wing sauce. Enjoy!

BUFFALO WINGS AND BLUE CHEESE OMELET

Steps:

• Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds.
• Pour eggs into the skillet. Swirl eggs with a fork several times, working clockwise from the outside in, until slightly scrambled. Flatten eggs out into an even circle. Reduce heat and cook until set, 1 to 2 minutes. Sprinkle blue cheese over eggs; cook for 1 minute. Fold omelet in half and cook for 1 minute. Flip and cook on the second side, 30 seconds to 1 minute more.

BUFFALO BLEU CHICKEN SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
• Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
• Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
• Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.

BUFFALO BLEU STUFFED CHICKEN

Steps:

• Heat oven to 400°F
• Combine the blue cheese, sour cream, lemon juice, a few shakes of cajun seasoning and black pepper in a small bowl. Set aside
• Split Chicken into 6 portions.
• Smash each section flat into an oblong patty. Place 1/6 bleu cheese mixture into the center of each patty.
• Roll the patties into oblong balls, ensuring they have full seal completely around them.
• Season, roll and coat with the Shake 'n Bake mix.
• Place in baking dish. Bake 20 minutes.
• Pour Wing sauce over the chicken.
• Bake for an additional 5 minutes.