30-Minute Buffalo Chicken French Breads.
These might only be serious because they are the first non-taco item I’ve eaten in, like… a week. Someone’s been on quite the taco binge lately.
It’s been necessary and the only way I know how to cope.
But this is one of those meals that I’ve made a million times. Granted it usually happens in less than stellar lighting and I don’t always make it look pretty because I tend to be, you know, starving, but this time… I had to share. It fits my whole I-can’t-think-of-any-new-cookie-recipes-so-I’m-just-going-to-flood-your-face-with-easy-dinner-ideas theme and well, I’m not one to pass up an opportunity.
I do have to say though, after being a huge proponent of the homemade french bread pizza and on so many occasions making this buffalo chicken version, I like to think that I’ve found the perfect balance between sauce and cheese and toppings. You may remember that last year I went through a giant phase of that cilantro/scallions/gorgonzola combo and pretty much placed it all over my entire life. And this is no exception.
I’m totally bringing that back. On everything.
So besides the fact that all I want to really discuss today is exactly what I did from the hours of nine to eleven last night, including but not limited to how I think we should cohesively write a book on why Saul Berenson is fantastic and figuring out a way to give me Jennifer Carpenter’s perfect ombre hair, I think the pictures really do the talking here.
No surprise, it’s super simple. It’s covered in wing sauce and no, it’s not homemade, because I attempted to do that one day earlier this year and if I remember correctly I think it resulted in a massive tantrum and a giant mess that I refused to clean up. The bottled stuff just can’t be beat. Combined with fontina (because yes, you know I freaking love it) and all this flavor(!!), it’s just too good.
Way too good.
- 1 loaf of french bread, cut in half
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 2/3 cup buffalo wing sauce + extra for drizzling
- 1 tablespoon unsalted butter
- 3 tablespoons ranch dressing
- 12 ounces fontina cheese, freshly grated
- 6 ounces crumbled gorgonzola cheese
- 4 green onions, thinly sliced
- 1 bunch of cilantro, chopped
- Place an oven rack in the middle of the over and heat your broiler to the high setting. Place the french bread, cut-side up, on a baking sheet and set in the oven for 2 minutes, then rotate and broil 2 minutes more, just until slightly golden. Remove and let cool.
- Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10-12 minutes. Once cooked through, add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.
- Brush 1 1/2 tablespoons (or more if desired) of ranch dressing onto each cut side of french bread. Top with 2-3 tablespoons each of buffalo wing sauce, then cover equally with a light sprinkling of fontina. Add the chicken, spooning out all of the sauce in the skillet. Cover with remaining fontina and gorgonzola. Broil on high (on the same center rack) for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. You must watch closely because all broilers differ! It may take your oven 3-4 minutes or closer to 8. Just cook until the cheese is melted and slightly golden and the bread is somewhat crunchy.
- Remove and top with another drizzle of buffalo wing sauce and then cover in green onions and cilantro. Cut into pieces and serve!
Oh and seriously, please don’t skip the butter.