Since a simple paragraph could never do a piping-hot puddle of scrumdiddlyumptious Buffalo chicken, placed inside a “boat loaf,” justice, we have to resort to the most elegant form of poetry: the haiku.
The majesty of the gods
Now, inside of bread
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Buffalo Chicken Cheese Boat
1 tablespoon olive oil
1 large chicken breast, diced small
6 strips of bacon, diced
1 small clove of garlic, minced
1 tablespoon chives, finely chopped
1 cup Cheddar, plus a little more for topping, shredded
½ cup mozzarella, plus a little more for topping, shredded
½ cup hot sauce
¼ cup blue cheese, crumbled
1 cup cream cheese
Salt and pepper, to taste
1 sourdough loaf
Preheat your oven to 375°F. Heat the olive oil in a nonstick pan and add in the bacon pieces. Fry them until they are almost crisp and then add in the diced chicken.
Once the chicken has cooked through, remove the pan from the heat and transfer the meat to a bowl and let it cool.
After the meat has cooled, add in the garlic, chives, 1 cup of Cheddar, mozzarella, hot sauce, blue cheese, cream cheese, salt, and pepper. Mix with a large spoon or your hands until the ingredients are well-combined.
Cut the loaf of bread in half horizontally. Hollow out the lower half of the loaf to create a "boat."
Fill it with the Buffalo chicken mixture. Top with remaining Cheddar and mozzarella and place it on a tray. Put the tray in the oven and bake for 25 minutes, making sure that the cheese is melted and the mixture is hot.
Take out of the oven, let cool slightly, and cut into slices.