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Buffalo Chicken Snacks

6 boneless, skinless chicken-breast halves (about 1-1/2 pounds)
3 Tablespoons extra-light vegetable-oil spread (like Promise Extra Light)
1 Tablespoon hot paprika
1 Tablespoon hot-pepper sauce
1/4 teaspoon garlic powder

3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (1 ounce)

jimcama, celery and carrot sticks

Place chicken breasts on a cutting board so the tubular fillet
(along outer edge of each breast half) faces up. Pull the fillet
from each breast. Cut each breast lengthwise into thirds. (When
you're done, you'll have 24 strips - including fillets.)

Thread chicken on skewers. Wrap exposed ends of skewers with foil.
Arrange chicken on a broiler rack.

Melt spread in a small saucepan over low heat. Stir in paprika,
hot- pepper sauce and garlic powder. Brush al over chicken. Let
stand 30 minutes.

Meanwhile, put all dressing ingredients except 2 tablespoons of
the blue cheese in a blender or food processor. Blend until smooth,
scraping down sides of container once or twice as necessary. Stir
in remaining blud cheese.

Turn broiler to high. Broil chicken 4 inches from heat source 5
mins, turning once. Remove foil from skewers. Arrange chicken on
a platter. Serve with Blue-Cheese Dip and vegetable sticks

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