[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Grilled Cheesy Buffalo Chicken[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of April 27th – May 1st, 2015
Ingredients
1 lbs. boneless chicken breast
black pepper
¼ cup mozzarella cheese, shredded, divided
1 tsp. butter (I used Brummel & Brown)
¼ cup Franks Hot Sauce
¼ tsp. celery salt
Preheat grill to medium low heat.
Cut chicken horizontally. Do not cut all the way through. Sprinkle the inside of the chicken with pepper. Evenly top chicken with cheese and fold over the chicken to close it.
In a microwave safe bowl, melt the butter for 8 seconds. Stir in hot sauce and celery salt.
Brush one side of the chicken with hot sauce mixture and place the hot sauce size down on the grill. Brush more hot sauce over top of chicken. Cook for about 7 minutes. Flip the chicken and brush on remaining hot sauce and cook until no longer pink; about 5 minutes more.
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