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<\/a><\/p>\n8 boneless skinless chicken breasts
\n (about 5 1\/2 lbs)
\n2 C buffalo sauce, divided
\n1 (1 oz) envelope ranch
\n dressing mix
\n1 tsp. celery seeds
\n2 (12-count) pkg. slider buns
\nBlue Cheese Dip (recipe follows)<\/p>\n
Cut each chicken breast into 3 pieces. Place chicken pieces between 2 sheets of heavy-duty plastic wrap, and flatten to 3\/4-inch thickness. In a small bowl, whisk together 1 cup buffalo sauce, dressing mix, and celery seeds. Place chicken into a large resealable bag. Add buffalo sauce mixture; seal and turn to coat. Chill for 2 to 4 hours. Spray grill with cooking spray and preheat to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken for 4-5 minutes per side. Toss chicken with remaining 1 cup buffalo sauce. Place 1 piece chicken on bottom half of each bun. Spread about 2 tablespoons Blue Cheese Dip on cut sides of top half of buns and place, sauce side down, on chicken. Serve immediately.<\/p>\n
Blue Cheese Dip
\n1 (8 oz) pkg cream cheese,
\n softened
\n1 (16 oz) container sour cream,
\n divided
\n1 (4 oz) pkg blue cheese,
\n crumbled
\n1\/4 C chopped green onions
\n2 Tbsp. chopped parsley
\n1 tsp. ground black pepper<\/p>\n
In a large bowl, beat cream cheese at medium with mixer until smooth. Add 1\/2 cup sour cream, beating until smooth. Add remaining sour cream, beating until smooth. Stir in blue cheese, green onions, parsley, and pepper. Cover and chill until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
This recipe comes from Paula Deen’s fall magazine, and it is a winner if you like your chicken wings! If you don’t care for the blue cheese dip leave it off or substitute it with ranch dressing. These would be great to grill next time you have friends over, or to take for a BBQ … <\/p>\n
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