Hot Sauce Chicken with Blue Cheese

photo 2As the sun bears down heavily in Austin, ushering in the new season, I am filled with dread anticipation.  Yes, it’s about to get hot, real hot, and if you are a Pulp Kitchen reader you know I hate the heat.  But what I am looking forward to is a new era.  With the commencement of a another season, even if it’s my least favorite, I always like to start over and find ways to better myself.  It’s all very romantic and fits in with my dreamer tendencies, because really, the idea of constantly starting over and reinventing yourself is kind of beautiful.

About a week ago I stumbled upon this interesting TED video.  Every single month Matt Cutts tries something new.  From biking to work, to writing a novel, to doing something every day for his wife – he dedicates the entire month a different cause.  In keeping with my whole reinvention theme, I’m jumping on the 30 day band wagon.  So my June challenge will be prayer.  For 30 days I will spend some time of each day praying.  This isn’t a specific religion thing.  It’s more about reflection, realizing that some things are not in your control, and becoming a positive person.  I believe prayer can be very powerful, and I certainly don’t do it often enough.

Now for the food:  Hot Sauce Chicken with Blue Cheese!  I’m not a huge fan of wings.  Most of the time they are soft and the skin to meat ratio is unbalanced, as in there is a lot of mushy skin and little meat.  But how I love hot sauce and blue cheese together!  Seriously, I am always craving this pairing made in heaven, so I tried to make a healthy version for myself.  Hence this dish.  It’s everything I need, completely satisfying, and good for you.  What more do you need?

Hot Sauce Chicken with Blue Cheese

  • 2 chicken breasts
  • olive oil spray
  • 1/4 cup of your favorite hot sauce (I use Red Hot)
  • 3 tablespoons blue cheese crumbles
  • 3 scallions, white and light green parts, thinly sliced
  • s&p

Preheat broiler

Set pan to medium.  Season chicken with salt and pepper.  Once the pan is hot, drizzle or spray a little olive oil in the pan and add the chicken.  Cook for one minute, flip, and cover.  Cook, covered, for 10 minutes if using large 6oz breasts or 7 minutes if using small chicken breasts.  Turn off heat but leave the pan, covered, on the stove, and let sit for another 10 minutes for large breasts or 7 minutes for small ones.  This produces the juiciest chicken breasts ever.  Remove lid and add hot sauce to the pan, flipping chicken breasts so they are coated.  The hot sauce mixes in with the natural chicken juices.  Transfer breasts to a baking pan and top with blue cheese.  Set under broiler for about 3 minutes, or until the blue cheese melts and browns slightly.  Then plate and top with hot sauce and sliced scallions.

Serves 2


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