Buffalo chicken fingers
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 16 strips
Light blue cheese salad dressing
Hot pepper sauce
4 tsp(s), or to taste
4 stalk(s), medium, trimmed and cut into 4 sticks each
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
- Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.
- Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with bleu cheese dressing and celery on the side. Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving. (Note: Consider using reduced-fat dressing for kids; not fat-free.)