Ciabatta bread has a crisp crust and a minimal amount of bready interior, making it a perfect base
for creating a quick and easy pizza. This recipe combines the flavors of Buffalo Chicken Wings with
the crisp ciabatta bread. It makes a great lunch with a side salad or cut it into strips and served as
an appetizer or a snack. Ciabatta bread can vary greatly in size so you may need to adjust the
amount of ingredients accordingly. This recipe was made with a 14 x 4-inch bread and can serve 4
as a lunch entree.
2 boneless, skinless chicken breasts, cut in half horizontally
Salt and pepper
1 loaf ciabatta bread, cut in half horizontally
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon or more hot sauce, to your taste
8-12 ounces tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup crumbled blue cheese
3 scallions, chopped
Preheat oven to 425 degrees F. Grease a large baking sheet.
Drizzle olive oil over chicken and season with salt and pepper. Cook chicken
on a stove top or electric grill under cooked through. Remove chicken from grill.
Allow it to rest 5 minutes and then cut into thin slices. Set aside.
Put a saucepan over medium heat. Add the butter, Worcestershire sauce, hot
sauce, and tomato sauce and cook until warm. Add the chicken to the sauce,
stir well, and remove from heat.
Place the ciabatta bread on the prepared pan. Cover the bread with the
chicken in the sauce, spreading it evenly. Evenly distribute both cheeses and
the scallions. Bake for 15-18 minutes until cheese is melted and begins to