Buffalo Chicken Fingers
5
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Add just a few drops of hot sauce to the mixture. Fat-free ranch instead of the light blue cheese adds even more to the cool factor.
Ingredients
Uncooked boneless skinless chicken breast
1¼ pound(s), cut into 16 strips
Light butter
2 tbsp(s)
Light blue cheese salad dressing
½ cup(s)
Table salt
½ tsp(s)
Smoked paprika
½ tsp(s)
Minced garlic
1 tsp(s)
Hot pepper sauce
4 tsp(s), or to taste
Celery
4 stalk(s), medium, trimmed and cut into 4 sticks each
Instructions
1
Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
2
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.
3
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.)
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