Thursday, February 9, 2012

Buffalo Chicken with Blue Cheese Fondue

Chicken Tenders, cut in half ( I used 3 packages)
olive oil or cooking spray
Buffalo Wing Sauce ( I use Frank's)
2 cups carrot sticks
2 cups celery sticks
2 cups red or orange bell pepper strips
12 ounces of French bread, cut into 1 inch squares

2 cups crumbled blue cheese
1 TBLSP cornstarch
1 cup dry white wine
2/3 cup 1% mild
1 block of fat-free or low-fat cream cheese, softened

Chicken can  be prepared in oven on cooking sheet coated with cooking spray.  Brush with wing sauce and bake for 5 minutes at 400 degrees.  Turn over and brush with more wing sauce, and bake an additional 5 minutes or until done.   OR: Put one TBLSP olive oil in non-stick frying pan and pan fry chicken until done, add wing sauce. 

Cup up all dippers and set aside.

To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan or electric fondue pot.  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. Transfer to fondue pot and keep warm over low flame.  Serve with dippers.

Recipe from

Comments:  I made this for the Super Bowl this year and it was a huge hit!  It is a nice way to get that wing flavor without the calories and fat from true chicken wings. It went together very quickly. I pan fried the chicken in order to not turn the oven on and to get a bit of color on the chicken.  I will definitely make this again.

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