This is something I kept seeing on Pinterest and finally decided it was time to try it out.
I sort of used this recipe, but I knew I wanted something a more vegetabley than this recipe, so I kind of added my own twists. I also used boneless skinless chicken thighs rather than breasts. We just like the dark meat better, as it stays moister. It’s also cheaper, which I’m not complaining about. 🙂
My first step was to lightly saute some green peppers and red onion in a bit of vegetable oil.
I then added my cubed chicken and continued to saute until the chicken was pretty much done. Once the chicken was sauteed I added buffalo sauce to coat the chicken. I didn’t want it to be soupy, but I knew we wanted it to be good and buffalo flavored, so I added a bit at a time until it was pretty well coated.
In the meantime, I sliced up some french bread, lightly sprayed it with olive oil and lightly toasted it in the oven. When the bread was toasted, I piled the chicken/pepper mixture on the side that had been down in the oven (the one that was more toasted), sprinkled some mozzarella on top, and put it back in the oven for a few minutes to get the other side of the bread more toasty and the cheese melty.