• 4 Oz Chicken Breast Tenderloins
• 2 Tbsp Butter
• 1 Tbsp Minced Garlic
• One Serving Sweet Baby Ray’s Buffalo Wing Sauce
• Romaine Lettuce
• 1/4 Cup Shredded Cheddar
• One Serving Ranch Dressing (Or Blue Cheese if you prefer)
• Mortons Lite Salt and Pepper to Taste

Take your garlic and butter and combine them in a small skillet over medium heat.  Once the the butter starts to simmer you’re ready to add your chicken, salt and pepper.  The secret to this recipe is cooking the chicken slowly.  Dry chicken is a terrible terrible thing.  (I put small slices into the meat lengthwise to aid in cooking and to also let the flavor seep into the meat as well.  I don’t know if this helps but I’d like to think it does!)  The recipe calls for one serving of the buffalo sauce but what I actually do is pour just enough on each piece of chicken to cover the meat entirely.  While your chicken is simmering prepare your lettuce on a plate.  Once the chicken is cooked through turn the heat down to low to cook off any excess water that may be left from the chicken and garlic.  When that occurs place your chicken on top of your lettuce, sprinkle your cheese on top so it melts.  At this point I ladle the leftover butter and buffalo sauce on the salad.  Last but not least dress with ranch dressing.  Enjoy!