Photo by T. Mike Fletcher
½ cup Frank’s hot sauce
1/3 cup vegetable oil
2 6- to 8-ounce boned, skinned chicken breasts
1 cup chopped celery
2 to 3 ounces blue cheese crumbles or to taste
½ cup bottled thick bleu cheese salad dressing
Additional hot sauce to taste
Leaf lettuce
4 Pita Pockets
Combine the hot sauce and vegetable oil. Marinate the chicken breasts in the mixture overnight.
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and spray it. Place the chicken breasts on the foil and spoon some of the marinade over them. Bake for 20 for 22 minutes until done. Cool. Cut into bite-size pieces. Alternately these can be grilled.
Combine the chicken, celery, bleu cheese crumbles and salad dressing. Adjust the hotness with additional hot sauce to taste. Place leaf lettuce into pita pocket halves. Fill with the buffalo chicken mixture, serve and enjoy.
By Helen Fletcher, The Ardent Cook
