Appetizer: Buffalo Chicken Strips II
INGREDIENTS
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
DIRECTIONS
- 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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