Buffalo Chicken Dip

Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Sparky’s Sauce
1 1/2 cups shredded Cheddar cheese

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing.

Cook, stirring until well blended and warm. Mix in half of
the shredded cheese, and transfer the mixture to a slow cooker.

Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with tortilla chips.

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Chicken Breast Bake

Bowl 1 — Two eggs with about 3 tablespoons of water, whipped together with a fork.

Bowl 2 — 1 cup of bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper. All ingredients mixed together.

Two skinless/boneless chicken breasts were rinsed under cold water and pated dry with a paper towel. Each breast was dipped in the egg wash, and then in the bread crumb mixture. This gives a nice breading for the beasts. Each breast was pan-fried (vegetable oil) on each side for about one minute, just until golden brown on the surface. Then the breasts were transferred to a baking dish and baked at 375 degrees for about 35 minutes. The baking dish was removed from the oven and about 10 tablespoons of Sparky’s sauce was placed on the breasts. The breasts were cooked for another 5 minutes to get the Sparky’s sauce hot and bubbling! Remove from the oven and enjoy. We paired these delicious breasts with sweet corn and a baked potato.

Enjoy!

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Buffalo Chicken Pizza/Sparky’s Style

This recipe is made to fit in a 17x12x1inch deep cookie sheet pan.

Ingredients:
1 Jar Sparky Sauce
1 box Chef Boyardee Pizza Kit
2 Chicken Breasts depending on size or number of pizzas made.
1 large package Shredded Colby jack and Monterrey Cheese(Goes great with pizza, trust me)
Ground Pepper
Extra virgin olive oil

Cook chicken:
First off begin preparation of the chicken. I like to slow roast mine in a crockpot, but you can also boil if you lack time. I prefer the slow roast because it comes out more tender.

Prepare Dough:
When the chicken is close to being done mix the dough both packages from the Chef Boyardee pizza kit. Drizzle it slightly with olive oil(slightly), cover and let sit for time recommended.

Shred Chicken:
Take chicken out of crockpot or pot it’s boiling in, and shred it as much as possible. Again, using a crockpot makes this much easier and tastier in my opinion.

Preheat oven to 385degrees

Take cookie sheet and lightly brush it with Olive oil.

FINISH DOUGH:
Take out dough, roll it out on to cookie sheet, making sure the edges stick up above the rest of the dough.
Poke holes with fork.
LIGHTLY brush olive oil on top of dough and edge crusts.

Now spread Sparkys sauce on top of dough, get a pretty decent layer, just not TOO thick. Remember you can always dip your pizza into more!!

Take chicken and spread it all over the pizza, inch by inch. This should use most of your chicken, if not all.

Then take Colby and Moterrey Jack cheese, and put it on top of chicken, make it heavy, as it will melt and settle amongst the chicken. This helps to keep everything together nice and tight.

Sprinkle Ground Pepper on top for extra flavor.

Put in oven for about 15 min. or until cheese is golden, lighty brown, and dough crust is brownish.

Take it out, and let it sit for about 10 min or so. It will need a little time to cool and form together.

From there cut up and serve. Serve with ranch, or even Blue Cheese, or some more Sparky’s. ENJOY!!! Best pizza I’ve ever had.

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Buffalo Chicken Pizza

Ingredients
1 premade 12″ pizza crust
1/2 c. Sparkys
1 lb cooked boneless chicken breast
1/2 lb cooked bacon
4 oz Mozzerella cheese

Directions
Spread a thin layer of sparkys on the crust then top with diced chicken, bacon & cheese. Bake at 375 for 12-20 minutes. Server w/ranch.

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