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- 1 chicken breast
- 6-8 slices of bacon, cooked and crumbled
- ¼ cup sour cream
- 3-4 teaspoons of buffalo wing sauce, adjust to your taste (I use franks red hot wings!)
- ½ cup bleu cheese
- ½ cup scallions, chopped
- homemade potato chips (see recepie down bellow) or regular ones
1. Season your chicken breast anyway you like and cook until no longer pink.
Set aside and allow to cool, then shred.
2. In a small bowl mix together sour cream and wing sauce.
3. Lay potato chips on a baking sheet (parsman paper) with little to no overlap. Drizzle with
wing sauce and then top with chicken, bacon, bleu cheese, and scallions.
4. Place in egg on pizza stone at 400 for 6-8 minutes or until bleu cheese starts to bubble.
I make my chip this way:
(the chip recepie was taken from dizzy pig website)
1.Wash the potatoes with a brush and dig out any bruised areas. Slice approximately 1/8-1/4 inch thick.
2.Oil them up real good. With our other recipes the oil before the rub is not so important, but you need it here. Whatever oil you have will work, but I prefer peanut oil.
3. Shake on the Dizzy Pig or favorite rub!! Apply rub as evenly as possible on one side. I've found it best to shake the rub onto the second side after they are on the grill. Too much comes off otherwise.
4. a medium hot fire is perfect. 300-400 is a good cooking temp. Spray the grid with oil first, and lay the tater slices on rub down. Now shake a coating of rub to the top, and close up your cooker and let 'er roll!
5. Flip or rotate every 10 or 15 minutes to ensure even cooking. The thin ones that finish up earlier get stacked on the cooler side of the cooker and 30 minutes or so later they are looking done.