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Categories:
extra-virgin olive oil chicken thighs salt fresh ground black pepper butter s red Bread celery monterey jack cheese blue cheese
Viewed: 38 - Published at: 3 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken thighs, chopped into bite-size pieces
- salt
- fresh ground black pepper
- 2 tablespoons butter
- 1/2 cup Frank's red hot sauce
- 4 bread rounds (flatbread rounds)
- 3 celery ribs, thinly sliced on a bias
- 3/4 cup monterey jack cheese, shredded
- 1/4 cup blue cheese, crumbles
Method
- Preheat oven to 450 degrees F.
- Place a large skillet over medium-high heat with 2 T olive oil.
- Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet.
- Saute until cooked through and golden brown, 4-5 minutes.
- Reduce the heat to medium and add the butter to the skillet to melt.
- Add the hot sauce and cook, stirring occasionlly, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!).
- When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds.
- Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles.
- Bake until the bread is crisped and the cheese has melted, about 5 minutes.
