Buffalo Chicken Sandwiches

Here is yet another Rachel Ray recipe that we enjoy, only we have simplified it quite a bit. We almost always have all the ingredients on hand, so we make these all the time.

• 4 boneless, skinless chicken breasts
• 1 tsp paprika
• 1 tsp chili powder
• Extra-virgin olive oil
• 2 tbsp butter
• 1/2 cup Frank's Original Red Hot Sauce
• 4 sandwich rolls
• Blue cheese or ranch dressing
• Romaine lettuce leaves
• Celery sticks

Heat a large nonstick skillet over medium heat. Coat chicken with a little olive oil, then sprinkle with paprika and chili powder. Pan grill, about 5 minutes on each side, or until cooked through.

Combine hot sauce and butter in a small saucepan over low heat until butter is melted. When the chicken is done, coat evenly with the hot sauce mixture and cut into slices.

Preheat your oven to broil. Toast rolls open-faced under broiler until golden brown. Slather rolls with dressing. Add chicken slices, and If you are feeling particularly saucy, drizzle with any leftover hot sauce. Top with crisp lettuce and serve with celery sticks.