Buffalo Chicken Sandwiches (Rachael Ray Style)

• boneless skinless chicken breasts↗4
• cumin↗1⁄3 teaspoon
• chili powder↗1⁄3 teaspoon
• paprika↗1⁄3 teaspoon
• salt↗
• pepper↗
• olive oil↗1 teaspoon
• blue cheese, crumbles↗4 ounces
• reduced-fat cream cheese↗8 ounces
• scallions, thinly sliced↗2
• cayenne pepper sauce↗1⁄2 cup
• butter↗1 tablespoon
• sandwich buns↗4

Step-by-step instructions

1. 1

   preheat indoor grill to it's recommended setting for chicken breasts.

2. 2

   Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).

3. 3

   While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside.

4. 4

   In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.

5. 5

   Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.

6. 6

   To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.