Good Lifestyle

Given the rate ofchicken wing Consumption in this country, chicken and blue cheese brightly warm sauce is a winning combination for most American palaces. The problem is, most takeaway restaurants deliver wings with more fat than flavor, and now chains such asChile, Ruby Tuesday andBuffalo Wild Wings Using top combinations in sugar calories and sauce to fatten their sandwiches, too. In this healthy buffalo chicken sandwich recipe, we remain faithful to flavors people love by brushing the chicken inhot sauce And butter after cooking, filling with a blue cheese based on yogurt sauce, but manage to do anyone else there still done: do Buffalo chicken in a healthy meal. Try the same technique with grillingshrimpAnd serve with or without bread, depending on your preference.

Nutrition:387 calories, 15 g of fat (5 g saturated), 912 mg of sodium

Serves 4

You will need

Crumbled blue cheese 1/4 cup
1/2 cupGreek style yogurt
Juice of half a lemon
Salt and pepper
4 chicken breasts (6 oz each)
1/2 C pepper powder
1 red onion, sliced ​​coupe
3 tablespoons of preferred hot sauce (Frank Red Hot that works best here.)
2 tablespoons with microwave melted butter for 20 seconds
4 large leaves of Roman lettuce
4 grilled sesame breads

How to do it

1. Preheat a skillet or grill. Although he is heating, mixing blue cheese, yogurt and lemon juice, plus a pinch of salt and pepper.
2. Mix well and set aside.
3. Season chicken breasts with salt, pepper and chili powder.
4. Add the chicken to the hot grill and cook for 4 to 5 minutes on the first side, then go back.
5. Add onions to the perimeter of the grid (if you use a grilling pan, you will have to wait until you remove the chicken to grill onions).
6. Cook the chicken until firm and resilient to the touch, another 4 to 5 minutes. Remove, as well as grilled onions.
7. Mix the hot sauce and butter and brush all the chicken after removing the grid.
8. Place a large leaf of Roman lettuce on the basis of each roll.
9. Garnish with a chicken breast, blue cheese sauce, grilled onions, then the upper half of the bread.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!