Boneless Buffalo Chicken Strips
- Number of Servings: 4
Ingredients
ingredientsFor the chicken:1/4 cup soy sauce1/4 cup fresh lemon juice2 lb. boneless, skinless chicken breastsFor the dip:Blue Cheese Dressing1/4 cup sour cream2 Tbs. cider vinegar1/2 cup thinly sliced scallions1 Tbs. finely chopped fresh flat-leaf parsley1 Tbs. finely chopped fresh dill1/2 tsp. coarse salt1/4 tsp. freshly ground black pepperPinch cayenneFor the sauce:1/4 cup Frank’s Hot Sauce4 Tbs. melted Olivio Oliv Oil Spread3/4 tsp. coarse salt1 Tbs. cornstarch mixed with 1/4 cup waterFor finishing the dish:1/2 tsp. freshly ground black pepper1 red bell pepper, cored, seeded, and cut into 1/2-inch wide strips1 celery heart, washed and drained, cut into sticks
how to make
Marinate the chicken: In a large bowl, combine the soy sauce, and lemon juice. Trim and discard any visible fat on the chicken breasts Cut each breast lengthwise into 5 to 6 strips. Toss the strips in the hot sauce mixture. Cover and refrigerate for 24 hours.
Make the dip: Blend the b;ue cheese dressing with the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. Heat while whisking constantly until the mixture comes to a boil. The sauce should be smooth and slightly thickened. Remove from the heat and keep warm.
Finish the dish: Heat the oven to 375ºF. Grill the chicken strips on a gas or charcoal grill. If you have no access to a grill, you can broil them in the oven or on top with a grill pan. Season the chicken with the 1/2 tsp. pepper. Remove from the oil and drain on paper towels.
Put the grilled chicken strips in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 min., so the sauce is absorbed. Serve immediately with the dip, peppers and celery.
Number of Servings: 4
Recipe submitted by SparkPeople user FCHOVITZ.
Marinate the chicken: In a large bowl, combine the soy sauce, and lemon juice. Trim and discard any visible fat on the chicken breasts Cut each breast lengthwise into 5 to 6 strips. Toss the strips in the hot sauce mixture. Cover and refrigerate for 24 hours.
Make the dip: Blend the b;ue cheese dressing with the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. Heat while whisking constantly until the mixture comes to a boil. The sauce should be smooth and slightly thickened. Remove from the heat and keep warm.
Finish the dish: Heat the oven to 375ºF. Grill the chicken strips on a gas or charcoal grill. If you have no access to a grill, you can broil them in the oven or on top with a grill pan. Season the chicken with the 1/2 tsp. pepper. Remove from the oil and drain on paper towels.
Put the grilled chicken strips in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 min., so the sauce is absorbed. Serve immediately with the dip, peppers and celery.
Number of Servings: 4
Recipe submitted by SparkPeople user FCHOVITZ.
Nutritional Info Amount Per Serving
- Calories: 650.2
- Total Fat: 48.1 g
- Cholesterol: 125.3 mg
- Sodium: 2,214.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.0 g
- Protein: 46.3 g
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