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Posted by <Roxy> - September 09, 2004 03:25 PM
Boneless Buffalo Chicken Appetizers
CHICKEN:
1/3 cup honey
1/3 cup chili sauce
4 tsp.s soy sauce
2 tsp.s hot pepper sauce
1 tsp. cider vinegar
1/8 tsp. ginger
1/8 tsp. cumin
4 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
DIPPING SAUCE:
1/3 cup purchased light blue cheese salad dressing
1/4 cup sour cream
2 T. chopped fresh parsley
2 T. crumbled blue cheese, if desires
1. In medium bowl, combine all chicken ingredients except chicken; mix well. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
2. Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time.
3. Heat large nonstick skillet over medium-high heat until hot. 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 for 6 to 7 minutes or until sauce thickens and chiken is no longer pink in center, stirring occasionally.
4. 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.
Boneless Buffalo Chicken Appetizers
CHICKEN:
1/3 cup honey
1/3 cup chili sauce
4 tsp.s soy sauce
2 tsp.s hot pepper sauce
1 tsp. cider vinegar
1/8 tsp. ginger
1/8 tsp. cumin
4 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
DIPPING SAUCE:
1/3 cup purchased light blue cheese salad dressing
1/4 cup sour cream
2 T. chopped fresh parsley
2 T. crumbled blue cheese, if desires
1. In medium bowl, combine all chicken ingredients except chicken; mix well. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
2. Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time.
3. Heat large nonstick skillet over medium-high heat until hot. 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 for 6 to 7 minutes or until sauce thickens and chiken is no longer pink in center, stirring occasionally.
4. 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.