Neely's Buffalo Chicken with Blue Cheese Slaw

3 chicken breasts

1/2 cup Frank's Red Hot

3 Tbs butter

1 tsp paprika

1 tsp cider vinegar

1 clove garlic

Mix the hot sauce, butter, paprika, vinegar and garlic in a sauce pan and heat just to melt butter.

Pound chicken breasts or butterfly, season with salt and pepper and grill until cooked through.

Dunk chicken into the sauce and then return to grill for 1-2 minutes.

Slaw:

small cabbage

1 shallot

1 large carrot

4 oz blue cheese

1/4 cup buttermilk

1/4 light sour cream

1/4 cup mayo

2 tsp cider vinegar

1/2 tsp celery seed

salt and pepper

Grate the cabbage, shallot and carrot.  Mix the cheese, buttermilk, sour cream, mayo, vinegar, celery seed, salt and pepper together and then fold into the cabbage mixture.