I was laying awake this morning, not wanting to get out of bed. I thought I’d like to make something new and different for dinner. I went through my mental pantry inventory and came up with this twist on Buffalo Wings. 

1 boneless, skinless chicken breast, sliced or cubed

2 large potatoes, peeled (if desired) and cut in slices or cubes

1/4 cup shredded Muenster cheese

2 tablespoons Buffalo wing sauce (or hot sauce and melted butter or margarine)

2 tablespoons ranch or bleu cheese dressing

seasonings such as Cajun blend, garlic powder, red chili flakes, pepper

oil for pan frying potatoes

Cook chicken breast in a medium skillet with desired seasonings and a little water. When cooked through, transfer chicken to a bowl, toss with wing sauce and cover to keep warm. Add potatoes and oil to skillet and cook, turning occasionally, until potatoes are fork tender. 

Split potatoes into two bowls, top with chicken and shredded cheese. Drizzle with dressing.

Serves: 2

Tips: I’m going to serve this with a side of steamed, buttered broccoli. 

A salad would make a nice accompaniment to this meal. 

Double or triple this recipe to serve more people. You could bake the potatoes in a casserole dish and add the cooked chicken and shredded cheese in the last 5 minutes of baking.