2 lbs chicken breast
4 T butter
4 T olive oil
12 oz buffalo sauce
8 oz pkg cream cheese
2 slices Swiss cheese
2 slices Provolone
Son of Spoon Mage™ Note:
Louisiana brand Wing Sauce is a superb choice.
Set a large skillet set over medium high heat. When the pan is very hot, add the olive oil and butter.
Brown the chicken on both sides. This will only take a few minutes.
Add the buffalo sauce, stirring to deglaze the pan, and reduce the heat to low.
Cover the skillet and braise the chicken for approximately 20 minutes or until it is tender.
Remove chicken to a platter. Allow to cool enough to handle and then shred with two forks.
Set the pan back on the stovetop over low heat and melt the cream cheese.
Add the shredded chicken along with all the sauce and drippings into the cream cheese, stirring to combine.
Pour the mixture into a casserole dish or other oven safe dish and top with diced cheese.
Place the casserole under a broiler just long enough to melt and slightly brown the cheese. Serve immediately with sturdy crackers or toasted bread.
Cover and refrigerate the dip after adding the cheese. Reheat later at 375°F until bubbly and brown, approximately 20-30 minutes.