Buttermilk Blue Buffalo Chicken Sandwich

YIELD: 4 servings

Blue Cheese Dressing:
16 oz. blue cheese, crumbled
1/2 cup heavy cream
1/2 cup mayonnaise
1 tsp. Lea & Perrin Sauce
1/2 cup buttermilk
1/2 cup sour cream
Black pepper, to taste

Chicken: 4 4 oz. chicken breasts, boneless, skinless
Salt and pepper, to taste
1 cup bread crumbs
1/2 cup flour
2 eggs, beaten
Oil, as needed for cooking
1/2 cup Louisiana-style hot sauce
4 hard rolls, split, toasted
Baby greens, as needed
1/2 cup blue cheese, crumbled

1. Preheat oven to 350°F.
2. FOR DRESSING: Place all ingredients, except pepper, in a bowl and mix. Blue cheese will be lumpy. Season with black pepper.
3. Season chicken breasts with salt and pepper. In separate shallow bowls, place the flour, beaten eggs and breadcrumbs.
4. Toss chicken lightly in the flour, then beaten eggs, finally the breadcrumbs.
5. In a preheated sautè pan, pour approx. 2 Tbsps. oil. Place the chicken breasts in the oil, cook until golden brown on each side. Remove from the pan to an ovenproof tray. Bake in a 350°F oven for 4 to 5 minutes or until fully cooked.
6. Brush each chicken breast with hot sauce.
7. Spread each roll with blue cheese dressing. Place chicken breast on roll.
8. Toss baby greens with crumbled blue cheese, place the greens on top of the chicken. Cover with remaining hard roll half.
9. Serve with celery sticks and fresh fruit.

Recipe and photo from the Wisconsin Milk Marketing Board