Trade your heavy, deep-fried buffalo chicken sandwich for an open-faced version that's dripping with spicy, saucy flavor - not fat.
8 oz boneless, skinless chicken breast
2 tbsp hot sauce
2 tsp olive oil
1/2 tsp each sea salt and ground black pepper
1/2 cup low-sodium chicken broth or water
4 whole-grain hamburger buns, split
2 cups shredded iceberg lettuce
1/2 cup peeled and shredded carrot
1/4 cup shredded reduced-fat cheddar
In a large zip-top bag, combine chicken, hot sauce, oil and salt and pepper. Shake to coat and refrigerate for 30 minutes, or overnight for stronger flavor.
Heat a medium skillet on medium-high. Add chicken and any hot sauce mixture from bag and cook, turning once, until browned, about 8 minutes. Reduce heat to medium and add broth. Cover and cook for 5 minutes. Remove chicken from sillet; use 2 forks to finely shred chicken. Return to pot and cook uncovered for 10 more minutes, until sauce thickens.
Toast buns and divide chicken mixture, lettuce and carrot among halves. Top with cheese, dividing evenly.
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