- Hannah, PWWB Reader
BONELESS, SKINLESS CHICKEN BREASTS
UNSALTED BUTTER
RANCH SEASONING PACKET
FRANK'S REDHOT ORIGINAL CAYENNE PEPPER SAUCE
CRUMBLED BLUE CHEESE (OPTIONAL)
A SHEET OF DINNER ROLLS (SWEET HAWAIIAN ARE A GREAT OPTION!)
COLBY JACK OR MELTY CHEESE OF CHOICE
RANCH OR BLEU CHEESE FOR SERVING
Preheat oven to 350 degrees F, ensuring the rack is in the center position. Line a baking sheet with parchment paper or foil for easy clean up. Then gather & prep all ingredients.
Melt 2 tbsp of butter in a medium oven-safe skillet over medium high heat. Measure out & reserve 1 heaping tbsp of ranch seasoning for slider assembly. Then season the chicken breasts with remaining ranch seasoning. Once butter has melted, add chicken to skillet & brown the chicken by cooking 2-3 mins. per side.
Transfer the skillet to the oven then roast chicken for 12-15 mins. Check internal temperature has reached 165 degrees F with an instant-read thermometer. Allow to cool slightly then shred with forks or pop directly into a stand mixer to shred!
Add the shredded chicken back to the warm skillet with hot sauce, 2 tbsp of butter, blue cheese crumbles (if using) & stir to combine until chicken is coated evenly.
Using a serrated knife carefully cut dinner rolls in half horizontally to create 2 large slabs (1 top & 1 bottom). Don't pull apart! Brush the cuts sides of each slab with butter then layer on shredded cheese, prepared buffalo chicken, & more cheese onto the bottom half. Place the top slab over top. Brush the tops with melted butter & sprinkle on remaining ranch seasoning.
Serve with ranch of bleu cheese dressing for dipping as desired!