- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.0
- Total Fat: 7.8 g
- Cholesterol: 39.2 mg
- Sodium: 494.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 15.1 g
Naked Buffalo Chicken StripsSubmitted by: SMEHALICK
IntroductionA Healthy alternative for an all time favorite. No Skin - No Bones - But loads of Flavor! A Healthy alternative for an all time favorite. No Skin - No Bones - But loads of Flavor!
3 - whole chicken breast, bone and skin removed
(6 - breast) 3 pounds
3/4 C. Tabasco Pepper Sauce
1/4 C. Cider Vinegar
1 t. Worcestershire Sauce
1 t. Garlic Powder
12 - large Celery Stalks 11"-12" long (optional)
1 1/2 C. Hidden Valley Light Ranch Dressing (optional)
If not serving with the celery and ranch dressing subtract 90 calories per serving.
Using Tabasco brand pepper sauce instead of Louisiana Hot sauce will save you in excess of 500 mg of sodium per serving without sacrificing any of the flavor!!
Take the 3 - whole chicken breast or the 6 half breast with the bone and skin removed, rinse, pat dry, and cut into 1/2 inch thick strips length wise. Put the chicken strips in the hot sauce mixture and stir to coat all the strips. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees, spray a 12 X 17 1/2" pan with non-stick cooking spray.
Place the chicken strips as close together as possible on pan to get them all on. Bake on the top rack in the oven for 20 minutes. Remove from oven and drain off liquid. Turn oven to High Broil and broil til lightly browned. About 10 minutes.
While chicken is baking pour reserved marinade in saucepan, bring to a boil, then turn down heat and simmer to reduce liquid. Offer to those wanting more spice!
This chicken also cooks well on a hot outside grill - about 5 minutes per side!
Cut the celery stalks into 4 inch sticks and serve with 2 T. Hidden Valley Light Ranch Dressing (optional)
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMEHALICK.