Ingredients
1 cup Louisiana-style hot sauce1/2 cup packed brown sugar4 tablespoons butter2 tablespoons cider vinegar1 teaspoon taco seasoning4 boneless skinless chicken breast halves (5 ounces each)1/4 cup crumbled blue cheese1/4 cup buttermilk1/4 cup mayonnaise1 tablespoon shredded Parmesan cheese1 tablespoon minced chives1-1/2 teaspoons lemon juice1/2 teaspoon balsamic vinegar1/4 teaspoon minced garlic1/4 teaspoon pepper4 onion rolls, split and toasted4 cooked bacon strips4 slices Colby cheese (3/4 ounce each)4 lettuce leaves4 slices tomato4 slices red onion
Preparation
In a small saucepan over medium heat, bring the first 5 ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting.
Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large shallow container; add chicken and turn to coat. Cover; refrigerate for at least 2 hours.
Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.
