Buffalo Chicken with Blue Cheese Fondue

recipe
To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.

Yield:

8 servings (serving size: 1 1/2 ounces chicken, 1/4 cup beans, 1/4 cup carrots, 1/4 cup celery, 1/4 cup bell pepper, 1 1/2 ounces bread, and about 1/3 cup fondue)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 27 %
Fat 10.5 g
Satfat 5.9 g
Monofat 3 g
Polyfat 0.8 g
Protein 28.7 g
Carbohydrate 34.1 g
Fiber 3.3 g
Cholesterol 60 mg
Iron 2.5 mg
Sodium 991 mg
Calcium 319 mg

Ingredients

Dippers:
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1/4 cup bottled wing sauce (such as Crystal), divided
2 cups green beans, trimmed (about 8 ounces)
2 cups (3 x 1/2-inch) carrot sticks
2 cups (3-inch) celery sticks
2 cups red bell pepper strips
12 ounces French bread, toasted and cut into 1-inch cubes
Fondue:
2 cups (8 ounces) crumbled blue cheese
1 tablespoon cornstarch
1 cup dry white wine
2/3 cup 1% low-fat milk
1 (8-ounce) block fat-free cream cheese, softened

Preparation

Preheat oven to 400°.

To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 tablespoons wing sauce. Bake at 400° for 5 minutes. Turn chicken over, and brush with 2 tablespoons wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces.

Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside.

To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.

Note:

Marge Perry,

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note