Popular
Latest From the Show
How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Rach shares a quick & easy recipe for buffalo chicken paillard with slaw, blue cheese + scallions—a healthier take on the bar food favorite.
For more Buffalo ideas, check out this Slow Cooker Buffalo Chicken Dip, Buffalo Cauliflower "Wings," and our Buffalo Chicken Mac 'n' Cheese.
Ingredients
For the slaw:
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- White or fine black pepper, to taste
- ½ teaspoon celery seed, optional
- ½ teaspoon fennel pollen, optional
- 1 bulb fennel, quartered, cored and very thinly sliced or mandolin-sliced
- 2 carrots, thinly sliced or mandolin-sliced
- 3 ribs celery with leafy tops, thinly sliced on bias
For the paillard and to serve:
- 4 chicken breasts, butterflied (cut across but not through) and pounded to ⅛ inch
- Salt and pepper
- 1 teaspoon pimenton/smoked sweet paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 large cloves garlic, chopped
- About ½ cup Frank's RedHot
- 1½ cups crumbled smoked blue cheese or blue cheese
- Thinly sliced or chopped scallions
Yield
Serves: 4
Preparation
For the slaw, whisk up dressing, add fennel, carrots and celery, combine.
For the paillard, season the chicken cutlets with salt, pepper and a little smoked paprika. Heat olive oil in large nonstick skillet over medium-high heat, brown chicken 2 at a time, 3 minutes on first side and 1 to 2 on flip side, remove to a plate and repeat. Add the butter and melt, swirl with garlic and add the hot sauce, flip each piece of chicken in sauce and place on plate. Top each paillard with mound of slaw and then blue cheese and scallions.