Southwest Chicken Recipe

Sandwiches

1. 1

   Preheat a large skillet over medium heat. Slice onion and jalapeño into thin strips. Halve the rolls and brush the cut sides with a little olive oil if desired.

2. 2

   Season the chicken breasts with salt and black pepper on both sides.

3. 3

   Add 1 tablespoon olive oil to the skillet. Cook the chicken breasts 6-7 minutes per side, or until golden and cooked through (internal temperature 165°F/74°C). Remove, rest 5 minutes, then slice into strips.

4. 4

   In the same skillet, sauté the onion and jalapeño until soft and caramelized, about 5-7 minutes.

5. 5

   Return the chicken to the skillet. Toss with buffalo sauce and chili oil to coat evenly; keep warm.

6. 6

   Toast the rolls in a separate pan or under a broiler until lightly golden.

7. 7

   Assemble the sandwiches: bottom half of each roll with mozzarella. Layer buffalo-coated chicken, sautéed onion and jalapeño, then top with white cheddar. Close with the roll and, if desired, flip briefly on the skillet to melt the cheese.

8. 8

   Serve immediately. Optional extra buffalo sauce on the side.