Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Buffalo Chicken Cornbread w/Bleu Cheese




Source of Recipe


Internet


List of Ingredients




1 pound chicken breast tender strips
1/4 cup Louisiana style hot sauce
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces bleu cheese, crumbled
1/2 teaspoon salt
2 teaspoons lemon juice

3 tablespoons butter
1/2 cup chopped red onion
1/2 cup chopped celery
1 package Cornbread Mix
1/2 cup milk
1 egg


Recipe



Preheat oven to 450F.

Place the chicken tender strips in a bowl. Toss with the hot sauce to coat well. Set aside to marinate for 20 minutes.

In a small bowl combine the mayonnaise, yogurt, bleu cheese, salt and lemon juice. Cover and place in the refrigerator until ready to serve.

Melt one tablespoon of the butter in a 10-inch skillet over medium heat.

Saute the onion and celery in the butter until tender. Remove from the pan. Add the remaining two tablespoons of butter to the pan.

Saute the chicken tenders in the hot sauce in the butter, stirring constantly for 5-7 minutes.

Combine the Cornbread Mix with the milk and egg.

Stir in the sauteed celery and onion. Pour over the chicken in the hot pan.

Place in preheated oven for 20-25 minutes or until corn bread is golden.

Cut into wedges and top each serving with the Bleu cheese mayo.

Servings: 6