​​​​​Buffalo Chicken Bruschetta

The yummy taste of buffalo flavored chicken on top of a delicious pieces of bread are winning combinations. You get all the hot and spicy love of the buffalo chicken on top of a toasted bed of crunchy bread. The bite is balanced and the traditional hot sauce and ranch drizzles add all the pub fare flavor while served in a less messy finger food style.

PREP TIME: 20 Minutes COOK TIME: 60 Minutes 

CHICKEN INGREDIENTS

• 3 Chicken Thighs, Skinless - 360 Calories
• 1 tsp. Olive Oil - 40 Calories​
• ​1/2 tsp. Salt - 0 Calories
  
• ​1/2 tsp. Black Pepper - 3 Calories​

​

​BRUSCHETTA INGREDIENTS

• ​1 Foot Long Italian Baguette - 600 Calories
  
• ​1/2 Cup Green Onions, Chopped - 16 Calories
  
• 3 Garlic Cloves, Minced - 12 Calories
  
• ​2 Tbsp. Olive Oil - 238 Calories
  

​

​HOT SAUCE INGREDIENTS

• 1/2 Cup Cayenne Pepper Sauce - 24 Calories
  
• 2 Tbsp. Olive Oil - 238 Calories
  
• 2 Tbsp. Distilled Vinegar - 0 Calories​
  

​RANCH DRESSING INGREDIENTS

• 2 Tbsp. Sour Cream - 46 Calories
  
• 2 Tbsp. Buttermilk - 12 Calories
  
• 1 Tbsp. Mayonnaise - 90 Calories
  
• 1 tsp. Garlic Powder - 5 Calories
  
• 1/2 tsp. Salt - 0 Calories
  
• ​1/2 tsp. Black Pepper - 3 Calories
  
• 1 tsp. Dried Dill - 3 Calories
  
• 1 Tbsp. Fresh Chives, Finely Chopped - 1 Calorie
  
• 1/2 tsp. Fresh Lemon Juice - 1 Calorie

SERVES 3: 564 Calories per Serving

DIRECTIONS:

1. Preheat oven to 350°F. Place thighs in a baking dish. Add olive oil, salt and black pepper. Cover dish with foil. Bake for 40 minutes. Remove from oven. Let chicken cool enough to tough then remove chicken from bone, shred and place in a mixing bowl.
   
2. ​Use a serrated knife to cut baguette on a diagonal to create 9 bruschetta slices. Combine olive oil and garlic. Brush the garlic oil mixture over both sides of the bread to lightly coat and flavor each piece. Place slices on a baking sheet and bake for 10 minutes. Remove from oven.
3. Meanwhile, prepare sauces. Thoroughly mix hot sauce ingredients. Mix in 1/3 of the hot sauce and 1/2 of the green onions with the shredded chicken. Prepare ranch dressing ingredients in another bowl by combining and mixing until fully blended.
4. ​Even distribute shredded chicken over the 9 slices of bread. Top with the remaining green onions. Drizzle another 1/3 of the hot sauce over the chicken bruschetta. Place back into the oven for 10 minutes. 
   
5. Remove chicken bruschetta from oven. Plate bruschetta and drizzle on remaining hot sauce. Then finalize by drizzling on the ranch dressing.