Wednesday, February 19, 2014

Buffalo Chicken Flatbread

Two of the yummiest foods combined into one! The first time I made this was as an appetizer for a party, and I was a little concerned about it being too spicy as the sauce is primarily made from Frank’s Red Hot, but when Andrew requested I make it for dinner afterwards I knew it must have been good and not over spicy as Andrew is a big wuss when it comes to spicy foods. ;)

  • 1 package of Nann Bread (4 pack)
  • 2/3 cup of Frank’s Red Hour sauce
  • 2 tbsp of butter
  • 2.5 cups of chicken, cooked and diced
  • Salt and pepper to taste
  • 1.5 cups of mozza cheese, shredded
  • ½ cup of Blue Cheese, crumbled (or if you’re like me and don’t like blue, feta works great)
  • Green onions for cilantro for garnish, sliced
  • Ranch for dipping *optional

1. Preheat oven to 375 degrees, lightly grease a baking sheet or pizza pan. Place the 4 Nann breads on the sheet.

2. In a sauce pan over low heat, melt the butter, then add the Frank’s Red Sauce until it’s all combined. This will be your pizza sauce, so spread the desired amount onto each piece of Nann. Sprinkle with S&P.

3. Top with the cooked chicken, then the mozza and blue or feta cheese.

4. Bake in the oven for about 10 minutes, until the cheese is melted and the Nann bread is crisp.

5. Garnish with green onions or cilantro and a side of ranch for dipping.

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