plain non-fat yogurt
crumbled blue cheese
finely chopped green onions
ground black pepper
skinless, boneless chicken breast halves - cut into strips
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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Tortilla Espanola (Spanish Tortilla)
Unlike most omelets, a Spanish tortilla is served at room temperature.
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