Bufflo Style Roasted Chicken Dip In 5” Brioche

By: Chef Derek
By: Chef Derek

Ingredients

5” Brioche X 8
1.5 LBS CREAM CHEESE SOFTENED
4LB ADV. ROTESSEIRE CHICKEN OR OVEN ROASTED CHICKEN MEAT PULLED
(PULL COOKED MEAT OFF BONE)
4OZ SALTED BUTTER
1PT HOT SAUCE
1PT BUTTERMILK RANCH
1CP BLEU CHEESE
1.5LBS SHREDDED MOZZARELLA

Directions

In a satuée pan, bring to a simmer the hot sauce and add the chicken. Bring the mixture back to a simmer for 2 min. Turn off heat & fold in raw butter until fully incorporated into sauce. Set aside mixture until needed.
Combine Buttermilk Ranch & Bleu Cheese. Set aside until needed.
Cut off top of Brioche & hallow Brioche into a Bowl for usage.
Assemble in layers as follows:
2oz, for Brioche Bowl, softened cream cheese, than fill evenly with chicken mixture. Then up to 2oz of ranch mixture. Top off with mozzarella as desired.
Bake at 300˚f degrees until 165˚f internal temperature & golden brown. 12min.-18min.
WBKO 2727 Russellville Road Bowling Green, KY 42101-3976 Phone: 270-781-1313 After Hours Hotline: 270-781-6397 Fax: 270-781-1814
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability