Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Marge Perry
Recipe by Cooking Light October 2000

Gallery

Recipe Summary

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)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

352 calories; calories from fat 27%; fat 10.5g; saturated fat 5.9g; mono fat 3g; poly fat 0.8g; protein 28.7g; carbohydrates 34.1g; fiber 3.3g; cholesterol 60mg; iron 2.5mg; sodium 991mg; calcium 319mg.
Advertisement
Advertisement