Quick and easy, these punchy, creamy sandwiches are ready in minutes — and they’re so much better than fast-food options.
Recipe tags: chicken base, easy difficulty, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | water |
| 2 tbsp | butter |
| 4 | boneless skinless chicken breasts (each about 5 oz) |
| 1 cup | Buffalo wing sauce |
| 2 cups | bagged coleslaw mix |
| ⅓ cup | ranch dressing |
| ½ cup | crumbled blue cheese |
| 4 | brioche burger buns, split and toasted |
Directions
In small bowl, stir together 1/4 cup water and Roasted Chicken Base.
In large skillet set over medium heat, melt butter. Cook chicken for 6 to 10 minutes or until browned on both sides.
Stir in chicken base mixture. Pour in wing sauce; bring to a boil. Reduce heat to medium-low. Cook for 5 to 7 minutes or until chicken is cooked through and sauce has thickened.
In medium bowl, toss coleslaw mix with ranch dressing until evenly coated.
Sandwich Buffalo chicken, slaw and blue cheese in toasted buns.
Tips: Use your favorite burger bun for the sandwich, or slice chicken and serve in large flour tortillas or pitas as wraps. Substitute blue cheese with crumbled feta cheese or cheese slices, such as Cheddar, Monterey Jack or mozzarella.