Open Face Buffalo Chicken Melts

Name: Open Face Buffalo Chicken Melts
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz boneless skinless chicken breasts; 1 box frozen garlic Texas Toast; 8 slice 40 calorie thin sliced provolone cheese; 1/4 cup Franks Red Hot; 1 salt, pepper, garlic and onion powder to taste

tiffany.corrales @cook_3911279

Denver, Colorado

Super tasty easy weeknight meal

Open Face Buffalo Chicken Melts

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tiffany.corrales @cook_3911279

Denver, Colorado

Super tasty easy weeknight meal

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Ingredients

45 mins

4 servings

16 ozboneless skinless chicken breasts
1 boxfrozen garlic Texas Toast
8 slice40 calorie thin sliced provolone cheese
1/4 cupFranks Red Hot
1salt, pepper, garlic and onion powder to taste

Cooking Instructions

45 mins

1

Preheat oven to 400°F. Line cookie sheet with foil and spay with olive oil. Place chicken breasts on cookie sheet, season with salt, pepper, garlic and onion powder. Spray chicken with olive oil. Place in oven and bake for 20 to 30 minutes or until chicken is cooked through.
2

Once chicken is cooked remove from oven and let cool for 10 minutes so that it cools enough for you to touch. In the meantime line another cookie sheet with the Texas Toast.
3

Bake toast according to box instructions. While baking toast quickly shred the chicken into a bowl and pour on hot sauce and mix until coated, add more hot sauce if needed or desired.
4

Once toast is ready pull out of oven. Top each piece of toast with shredded chicken and then with a slice of cheese. Place back in oven for 3 to 5 minutes to allow cheese to melt. Remove from oven and serve.