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Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes Recipe

Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes

Robin Miller

Copyright 2006, Robin Miller, All Rights Reserved

Show: Quick Fix Meals with Robin MillerEpisode: Simply Satisfying

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on October 07, 2010

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    Only tried the chicken which was quick & yummy. As is - not too spicy - add more chili oil for more kick.

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  • on August 04, 2010

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    so easy to make. i already had 99% of the ingredients! left out the eggplant since i don't care for it. used everything else. i've made sweet potato fries before and the dip tasted great with them and the chicken. originally thought the chicken would be super spicy but it wasn't. very mild and delicious. great recipe! will definitely use again!

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  • on July 11, 2010

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    Loved it! So easy!! ---- And just a reply to Joan... if you look on the entire episode, you see that she made the eggplant and reserved it for another weekday meal... eggplant parmesean. She makes things ahead of time to make it easier!! Enjoy!

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  • on March 17, 2010

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    Robin, thank you so much for providing a quick tasty meal for me and my friends to enjoy! While it was cooking, I was outside enjoying a cocktail for once -- instead of being "trapped" in the kitchen cooking for everyone! Love this and all of your recipes -- thank you!!!!!

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  • on March 16, 2010

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    I have this recipe in the oven as I write this but I'm totally confused. What is the deal with the eggplant? The recipe says to roast the cut-up eggplant along with the sweet potatoes but once it's done, save the eggplant for later. It's not like the eggplant will add additional flavor to the sweet potatoes. ?????

    It's not quite April Fools Day......I've re-read the recipe countless times and can't figure out why the eggplant is in this recipe. Your thoughts?

    Joanie

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  • on March 29, 2009

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    The chicken was very tasty,but I used regular buffalo sauce instead chili oil,I wanted that autentic buffalo taste.Good recipe !!

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  • on March 22, 2009

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    I have to admit that I usually think Robin's recipes are a bit bland, but this one was not! It had great flavor all around and still keeps the food relatively low-fat. I'll definitely make this again - I'm thinking the leftover chicken breasts would be great on top of a leafy salad with blue cheese dressing, too.

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  • on October 24, 2008

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    This is a very nice recipe and dirt easy to make. I did not use chili oil as it was pretty pricey. I substituted an habanero hot sauce into the oil. That worked out very well with a healthy kick...which is what my family prefers.

    A very practical solution to obtain the chili oil without the $7.00 price I ran into is to infuse your own chili oil. I have a small bit of oil with dried red chili flakes infusing it for the next time I prepare this recipe. These ingredients are in most kitchens.

    I would agree that using chicken tenders as being preferable. I had some pretty big chicken breast to work with and I did cut it down to a more manageable size. I hit the blue cheese dip with some fresh cracked pepper. This is a very nice dish and it is on the 'requested list' in my home.

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  • on October 13, 2008

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    good recipe but the sweet potatoes never got crunchy they were very soft
    however I love sweet potatoe fries, next time I will do my usual and coat in olive oil














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  • on August 11, 2008

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    This chicken is was excellent. Dipped in the blue cheese- it was out of this world good.

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