Roxy
Starter
Boneless Buffalo Chicken Appetizers:
1/3 Cup Honey
1/3 Cup Chili Sauce
4 Tsp. Soy Sauce
2 Tsp. Red Pepper Sauce
1 Tsp. Cider Vinegar
1/8 Tsp. Ground Ginger
1/8 Tsp. Ground Cumin
4 Boneless Skinless Chicken Breasts-(1 lb.), Each Cut Crosswise into 1/2-in. Wide Strips
Dipping Sauce:
1/2 Cup Blue Cheese Dressing
1/4 Cup Sour Cream
2 T. Chopped Fresh Parsley
2 T. Crumbled Bleu Cheese-(Opt.)
***Or Use Hidden Valley Ranch Dressing.
In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
1/3 Cup Honey
1/3 Cup Chili Sauce
4 Tsp. Soy Sauce
2 Tsp. Red Pepper Sauce
1 Tsp. Cider Vinegar
1/8 Tsp. Ground Ginger
1/8 Tsp. Ground Cumin
4 Boneless Skinless Chicken Breasts-(1 lb.), Each Cut Crosswise into 1/2-in. Wide Strips
Dipping Sauce:
1/2 Cup Blue Cheese Dressing
1/4 Cup Sour Cream
2 T. Chopped Fresh Parsley
2 T. Crumbled Bleu Cheese-(Opt.)
***Or Use Hidden Valley Ranch Dressing.
In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.