Ingredients Jump to Instructions ↓

  1. 1 pound(s) chicken-breast tenders , each cut crosswise in half, then lengthwise in half 1/4 teaspoon(s) ground red pepper (cayenne) Salt and pepper 3 tablespoon(s) cayenne pepper sauce 1 tablespoon(s) water 1 tablespoon(s) margarine or butter , melted 1/3 cup(s) reduced-fat sour cream 1/4 cup(s) (1 ounce) crumbled blue cheese 2 tablespoon(s) light mayonnaise 2 tablespoon(s) fat-free (skim) milk 1/4 teaspoon(s) Worcestershire sauce Carrot and celery sticks for serving

Instructions Jump to Ingredients ↑

  1. Place oven rack 6 inches from source of heat; preheat broiler. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Toss chicken with ground red pepper and 1/4 teaspoon salt. Place on prepared pan and broil 3 minutes. Meanwhile, in microwave-safe small bowl, microwave cayenne pepper sauce, water, and margarine on High 10 seconds. Add to chicken in pan and stir to coat. Broil 2 minutes longer or until chicken is no longer pink in center. While chicken is cooking, prepare blue cheese dip: In small bowl, combine sour cream, blue cheese, mayonnaise, milk, and Worcestershire sauce. Serve chicken with carrot and celery sticks and blue cheese dip.


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