Monday, January 21, 2013

Buffalo Chicken Texas Toast

'Buffalo Chicken Texas Toast'
Source: Adapted from How Sweet Eats


6 slices Texas Garlic Toast
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2/3 cup buffalo wing sauce + extra for drizzling
1 tablespoon butter
3 tablespoons ranch dressing
Shredded cheddar cheese (16 oz)
6 ounces crumbled Gorgonzola cheese
4 green onions, sliced


1. Bake Texas Toast according to package directions.

2. Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides (about 10 minutes).

3. Add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.

4. Remove garlic bread from oven and switch oven to broil. Brush each slice first with ranch dressing, then with buffalo wing sauce. Sprinkle with shredded cheddar cheese and top with chicken and Gorgonzola.

5. Broil toast 2-4 minutes, watching closely and rotating the pan as needed. Remove and top with another drizzle of buffalo wing sauce and green onions.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife


  1. Oh wow, this looks amazing! I may have to make this this week!

  2. I made it tonight, and it tasted very good. Thank you for sharing the recipe.

  3. Thank you for this wonderful recipe, totally delicious. I've made it twice now and it's been a huge hit. Today I posted about it on my blog and shared the linky love with you. Here's the link to my version: Loaded Buffalo Chicken Texas Toast on Cook Lisa Cook.

    Oh, just as a side note, I grew up summering right near you. My grandparents had a big old boarding house in New London, right along the gate leading into Ocean Beach Park so Groton & New London were my stomping grounds. Other than the cold and snow, I sure miss my time up in that area. Thanks again for a great recipe.

  4. I made this today for my super bowl party and now my roommates are already planning the next time for me to make it! So delicious, instead of the Gorgonzola I drizzled with blue cheese dressing and the hot sauce, it was perfect for us.

    Also, I bought the chicken breasts already cut into tenders, made the prep work 5x easier.

  5. So glad you guys liked it Natalie! Good call on the chicken tenders...I usually do the same thing if I have chicken that needs to be cubed (SO much easier!). I had some extra breasts in the freezer though, so I had to do it the long way way this time. I think next time I'll try it with shredded rotisserie chicken...

  6. Thanks for the link Lisa! I haven't been to Ocean Beach in forever! It's great to be back home in Groton, but I'm not gonna lie, I'm missing the south a little. I've gotten used to the 60 degree winter temps...this snow and cold is hard to get used to again!

  7. Can I do this with cut up breaded chicken strips from the deli at the grocery store? If so, would I just cut them up and then do the same thing with the oil and the garlic?

    1. You can absolutely use breaded chicken! You won't need to cook it in the pan with the oil and garlic though since it will already be cooked. You can just chop up the breaded chicken, toss the pieces in a bowl and mix it with the buffalo wing sauce. If you want you can toss that in the microwave for about 30-40 seconds just to warm it up thoroughly before broiling it.

  8. Looks delish! Can't wait to try it! :) Kathy Ramos


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife