The big game is almost a national holiday at this point, and like other national holidays, it has its traditional grub. Beer, buffalo wings, more beer, nachos, even more beer, and, maybe a spinach dip or potato skins. But what if a freak accident occurred and your buffalo wings somehow transmuted into dip form? Along with chips you make yourself out of naan flatbreads? You and your guests might be pretty impressed with such unique and tasty fare. Order this up, and it'll be no accident.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place chicken on prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.
Transfer cooked chicken to a mixing bowl.
While chicken roasts, make chips.
Make the Chips
Drizzle flatbreads with 1 tsp. olive oil, and season with ¼ tsp. salt. Place flatbreads directly on oven rack and toast until browned, 7-10 minutes.
Transfer flatbreads to a clean cutting board. Halve lengthwise, then cut halves into 1"-thick strips.
While flatbreads toast, trim and thinly slice green onions.
Start the Dip
Place a medium oven-safe pan over medium heat. For best results, use a pan with less than 10" diameter. You may also use a cast iron skillet.
Add cream cheese, hot sauce (to taste), and half the green onions (reserve remaining for garnish). Stir occasionally until cream cheese has melted, 1-2 minutes.
Remove from burner.
Finish the Dip
Shred chicken into bite-sized pieces and stir into dip.
Sprinkle dip with shredded cheese, place pan in oven, and roast until cheese melts, 7-10 minutes.
Finish the Dish
Serve family-style, garnishing with remaining green onions. Bon appètit!