APRON AND PANS - BUFFALO CHICKEN SANDWICHES

Ingredients
4 boneless skinless chicken breasts
1⁄3 teaspoon cumin
1⁄3 teaspoon chili powder
1⁄3 teaspoon paprika
Salt
Pepper
1 teaspoon olive oil
4 ounces blue cheese, crumbles
8 ounces reduced-fat cream cheese
2 scallions, thinly sliced
1⁄2 cup cayenne pepper sauce
1 tablespoon butter
4 sandwich buns

Preparation
Preheat indoor grill to it's recommended setting for chicken breasts.

Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. Drizzle with olive oil and rub to evenly distribute.

Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).

While chicken is cooking, combine bleu cheese, sour cream, and sliced scallions. Set aside.

In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.

Preheat griddle or nonstick skillet over medium-high heat. 

Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.

To assemble, spread the bun bottoms with the blue cheese mixture. 

Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.