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Appetizer

Buffalo Chicken Strips II

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Appetizer: Buffalo Chicken Strips II

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Servings: 6

plain non-fat yogurt

low-fat mayonnaise

crumbled blue cheese

finely chopped green onions

ground black pepper

vegetable oil

skinless, boneless chicken breast halves - cut into strips

salt

butter

hot pepper sauce

To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
Serve hot chicken with refrigerated dip mix.

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