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Chicken- Buffalo Chicken with Blue Cheese Fondue

Source of Recipe

Modesto Bee


List of Ingredients


Dippers:

4 (4-ounce) skinned, boned chicken breast halves

Nonstick cooking spray

1/4 cup bottled wing sauce, divided

2 cups green beans, trimmed (about 8 ounces)

2 cups (31/2-inch) carrot sticks

2 cups (3-inch) celery sticks

2 cups red bell pepper strips

12 ounces French bread, toasted and cut into 1-inch cubes

Fondue:

2 cups (8 ounces) crumbled blue cheese

1 tablespoon cornstarch

1 cup dry white wine

2/3 cup 1 percent low-fat milk

1 (8-ounce) block fat-free cream cheese, softened



Recipe


Preheat the oven to 400 degrees.

To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 tablespoons wing sauce. Bake for 5 minutes. Turn chicken over and brush with 2 tablespoons wing sauce.

Bake 5 minutes or until done. Cut chicken into 1-inch pieces.

Cook the green beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrots, celery, bell pepper and bread; set aside.

To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in the wine, milk and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly.

Reduce the heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with the dippers.

(Makes 8 servings)

Note: To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your supermarket

From Modesto Bee 1/16/01