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Print this Recipe    Chicken Strips 02

Buffalo Chicken Strips

2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

1 teaspoon vegetable oil
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 stalks celery, cut into 3-inch sticks

In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while
preparing the chicken. Cover and refrigerate.

Heat the oil in a large, preferably nonstick skillet. Season the
chicken with the salt. Cook the chicken over medium-high heat,
stirring frequently, until lightly browned and cooked through, 3
to 4 minutes. Remove the skillet from the heat. Add the butter and
hot pepper sauce to the pan and swirl until the butter melts and
the sauce coats the chicken.

Serve the chicken and celery sticks along with the blue cheese dip.
Provide toothpicks for spearing the chicken and dipping it in the
sauce.

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