Buffalo Chicken French Bread Pizza {recipe}

Posted on Jan 2, 2013 | 2 comments

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I know it’s the new year and we’re supposed to be juicing and diet cleansing and sweating to the oldies plus doing three thousand crunches a day, minimum.  I know I should be focusing on eating my greens and counteracting all that indulging I did over the holidays.  Spinach.  Kale.  Brussels Sprouts.  SALADS, SALADS, SALADS!!!

I know.  I KNOW.  But what kind of friend would I be if I didn’t share THIS with you guys?

buffalo chicken french bread pizza 1
Am I right?!

Before we’re all inundated with healthy eating and excessive exercise articles over the next few months,  let’s reminisce over this French bread with its slightly crisp crust and hot, oh-so chewy center, loaded with not one, but TWO melting cheeses, a touch of ranch, and good ole Frank’s Red Hot.

The moment I saw the idea on How Sweet It Is, I knew I’d be making it ASAP.  I know you understand.

buffalo chicken french bread pizza 3

And really, is there a better way to ring in the new year?

 

Buffalo Chicken French Bread Pizza

Serves 4-6

Slightly adapted from How Sweet Eats

  • 1 loaf of French bread (the soft squishy kind)
  • 1.5 lbs chicken breast, cut into 1/2 inch pieces
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves, minced
  • 2/3 cup Franks Red Hot
  • 1 tbsp butter
  • 1/2 cup lite ranch dressing
  • 1 cup (8 ounces) Fontina cheese, grated
  • 2 ounces crumbled gorgonzola cheese (or blue cheese)
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup cilantro, chopped

STEP ONE:  Move oven rack to the center of the oven and preheat broiler.  Halve French bread long ways, then place cut-side up on a cookie sheet, and broil until slightly browned (about 3-5 minutes).  Set aside to cool.

STEP TWO:  Heat olive oil in a skillet over medium high heat.  Once hot, add chicken pieces and season with S&P.  Cook the chicken for 8-10 minutes, flipping as needed, until cooked through.  Add garlic, Frank’s Red Hot, and butter.  Remove from heat, and stir to combine.

STEP THREE:  Spread ranch dressing evenly among the French bread slices.  Top the ranch with 1/2 of the Fontina cheese, then add the chicken and pan sauce mixture.  Top with remaining Fontina and gorgonzola cheese.  Place French breads under the broiler, and broil for 5 minutes, or until the cheese is melted to your liking.  Remove from oven and top with cilantro and green onion.

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2 Comments

  1. Uh huh!! I love this recipe! I will definitely be making this one of these chilly days in January.

  2. I’m planning to make it again very soon myself :)

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