Grilled Buffalo Chicken Sandwich

This blew me away. So simple. So tasty. Easy to make. There are many variations of ways you can prepare buffalo chicken but most include cooking in fatty oils, battering the chicken, and using a thick, fatty blue cheese dressing. This is a great easy way to get your buffalo chicken fix without feeling too guilty afterwards and it only takes a few ingredients. The toasted English muffin adds awesome texture also to this sandwich.

1 boneless, skinless chicken breast
Salt & pepper
Paprika
Olive oil

Frank's Red Hot sauce
Butter

1/2 cup Greek Yogurt
1 scallion thinly sliced
1/4 cup blue cheese crumbles

1 toasted English muffins
Extra chopped scallions
Washed, baby spinach

Heat a skillet at Med- Med-Hi heat. Drizzle with olive oil. Pound the chicken breast out till it is at an an equal width through the whole breast. Season with salt, pepper and paprika. Cook chicken in the skillet for about 5 minutes per side. Turn off the heat and let rest.

Mix the yogurt, scallions and blue cheese until thoroughly combined to make a spread for the sandwich.
Put the butter and hot sauce either in a double boiler to slowly melt and mix the two together or put them in a bowl and slowly microwave and stir until the butter and hot sauce are well combined. Turn the stove with the pan of chicken back onto low heat and pour over the butter and hot sauce mixture. Turn the chicken to warm and coat thoroughly.

Spread the blue cheese and yogurt mixture on the toasted English muffin. Place the chicken on top of the spread and continue adding the spinach and optional extra scallions. Serve.