This recipe was inspired by a blog that I love… How Sweet It Is.
I swear, every time one of her recipes pops up in my browser, I die. I pin. I make. I love. I share. Sorry, that got weird. If you’re not following her blog, you need to be.
I feel like we’re very similar… her recipes range from healthy food to comfort food. All the while, she admits her laziness and love of carbs. Here is a recipe I tried recently and I ate ALL of the leftovers. Super rare for me. It’s an easy meal to whip up on a weeknight as there is not much prep work involved. And french bread might be my new favorite pizza crust ever.
here’s what you’ll need:
Broil the french bread, cut-side up, on a baking sheet, in the middle of the oven for about 2 minutes, then rotate and broil 2 minutes more, just until slightly golden.
Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper and then add to the skillet, cooking until it’s browned on all sides (about 10-12 minutes). Add garlic and stir for 30 seconds, then stir in the buffalo wing sauce and butter and stir to coat.
Brush some ranch dressing and buffalo wing sauce onto the french bread. Next, sprinkle with some shredded fontina, add the chicken (make sure to spoon out all of the sauce) and top with more fontina and the gorgonzola.
Broil on high for 5-6 minutes, rotating the pan once or twice during broiling, until the cheese is melted and slightly golden and the bread is somewhat crunchy. Remove and top with another drizzle of buffalo wing sauce, cilantro and green onions.
Print the recipe here.