- 8
Ingredients
- Blue Cheese Dipping Sauce:
- 3 Tbsp. trans-fat-free margarine
- 2 Tbsp. hot pepper sauce, or more
- 1 teaspoon canola oil
- 3 {6oz} BS chicken breasts, 1"cubes
- 1/4 teaspoon salt
- 1/8 tsp. fresh ground black pepper
- 3 celery stalks, 1" pieces
- 2 Tbsp. crumbled blue cheese
- 1/4 cup low-fat sour cream {2.25oz}
- 2 tablespoons mayonnaise {.5oz}
- 1 teaspoon fresh lemon juice
- 1 teaspoon red wine vinegar
- Hot pepper sauce
Preparation
Step 1
Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1-2 minutes, or until slightly thickened; set aside.
Heat oil in a large nonstick skillet over med-high heat. Season chicken with salt and pepper, add to pan and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1-2 minutes. Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
FOR BLUE CHEESE DIP:
Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in sour cream, mayonnaise, lemon juice, vinegar and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.