Peggy's Wing Sauce: Holiday Leftovers
By: Eyewitness News
Updated: March 14, 2013
Peggy Cosgrove and Kathleen Fritch of Peggy's Wing Sauce in Scranton are making something that will go over big this St. Patrick's Day and Easter!
Buffalo Chicken Roll
4 Skinless Boneless
Chicken Breasts
2 Cups of Peggy's Wing Sauce
1 Cup shredded cheddar cheese or blue
cheese crumbles
Melted Butter
2 Cups of Bread Crumbs Mixed with 1 Packet of Dry Ranch Dressing Mix
Directions: Preheat oven to 350* Degrees. Pound out chicken to desired thickness. Marinate the chicken in Peggy's Wing Sauce for 30 Minutes. Place 1 TBSP of the cheese in the center of your chicken breast, roll up chicken and secure with a toothpick. Roll it in breadcrumb/ranch mixture. Place in a baking dish, bake for 30 minutes or until the chicken is tender and golden brown. During last 5 minutes, top with remaining shredded cheese.
Buffalo Easter Eggs
Hard boil 6 eggs until cooked. Marinate the eggs in your favorite flavor of Peggy's Wing Sauce in the refrigerator overnight. Yummy
Peggy's Buffalo Chicken Salad Sandwich Ingredients
- 1 cup fresh or canned chicken, chopped
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 1/2 cup Mayonnaise / Peggy's Wing Sauce mix ( Mild, Med, Hot)
- 2 slices of your favorite sandwich bread
- 1 tablespoon chopped bacon bits
Instructions
- Chop finely the chicken, onion, bacon , celery
- Mix everything together thoroughly in a bowl and spread onto your favorite roll or bread slice.
- Top the spread with chopped iceberg lettuce and tomato if desired, and then cover with the remaining bread slice.
- Garnish each plate with sliced pickles, if desired.
