Posted on Jan 2, 2013 | 2 comments
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?
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.
And really, is there a better way to ring in the new year?
Slightly adapted from How Sweet Eats
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.