You will need a small package of thin, boneless chicken breast, a bottle of Frank's original hot sauce, a stick of margarine or butter, two balls of pizza dough, a cup of tomato sauce, cooking spray, flour or olive oil(optional), and a medium-sized bag of mozzarella cheese.
1. Melt the stick of butter (or only 2/3 of the stick if you want your Buffalo sauce to have more of a "kick" to it) in a small saucepan. As the butter melts, preheat a large frying pan on another burner after spraying it with cooking spray.
2. Take two 13 by 9 baking sheets (preferably with some type of lip going around the edges) and, if they're the type that needs greasing, grease them with the wrapper from the butter stick. If you'd prefer, grease with a small amount of olive oil (but only if the baking sheet requires it).
3. Add the hot sauce to the melted butter. Stir well. Reduce to approximately 25% heat and cover it.
4. Add the chicken breast to the frying pan, add 1/8 inch of water, and cover. Reduce to no more than 50% heat.
5. Check the chicken after a few minutes; when it's ready to be turned, turn it.
6. Stir the Buffalo sauce and adjust the heat so it remains at the cusp of its boiling point when covered.
7. When the chicken appears to be completely white, move it from the frying pan to a cutting board or plate. Dice it into pieces no larger than a cubic inch per piece in size.
8. Add the chicken to the Buffalo sauce. Stir well and let it cook, still on 25% heat.
9. Pre-heat the oven to 425 degrees, or whichever temperature the label on your pizza dough says.
10. Place a couple drops of olive oil or a small amount of flour on each ball of pizza dough. Knead and toss the dough until each dough unit is thin and at least a foot in diameter. Use a drinking glass to roll the dough out if needed.
11. Take a knife and slice each dough unit lengthwise down the middle. This should result in four dough units, each of which will be twice as long as it is wide. Each dough unit will now be referred to as a loaf of garbage bread.
12. Add pizza sauce to each loaf of garbage bread.
13. Add a small amount of Buffalo chicken to each loaf, using a slotted spoon so an appropriate amount of sauce accompanies the chicken.
14. Top each loaf with a moderately copious amount of mozzarella cheese, but be careful to leave approximately the first two inches in from each side of the dough uncovered (you'll see why later).
15. Add another layer of chicken to each loaf, and drizzle some Buffalo sauce on top as well.
16. Add a final layer of cheese.
17. Pull the outer edges of each loaf up and pinch them together, to seal each loaf at the top.
18. Make certain that there are at least a few inches between the loaves and the edge of the baking sheets so that you don't spill wet chicken in your oven and set your house on fire.
19. Bake for 13 to 15 minutes or until done.
20. Remove from oven and let sit until it can safely be touched. Slice and serve!
No comments:
Post a Comment