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Ingredientes
- 1/3 c. honey
- 1/3 c. chili sauce
- 4 tsp soy sauce
- 2 tsp warm pepper sauce
- 1 tsp cider vinegar
- 1/8 tsp gin
- 1/8 tsp cumin
- 4 x skinless boneless chicken breast halves cut crosswise into 1/2-inch-wide strips
- 1/2 c. light bleu cheese salad dressing
- 1/4 c. light lowfat sour cream
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. crumbled bleu cheese if you like
Direcciones
- In medium bowl, combine all chicken ingredients except chicken; mix well. Add in chicken; toss to coat well. Cover; chill at least 30 min to marinate.
- Meanwhile, in small bowl, combine salad dressing and lowfat sour cream; mix well. Chill till serving time.
- Heat large nonstick skillet over medium-high heat till warm. With slotted spoon, remove chicken from marinade; reserve marinade. Add in chicken to skillet; cook and stir for 4 min. Add in reserved marinade; cook over medium-high heat for 6 to 7 min or possibly till sauce thickens and chicken is no longer pink, stirring occasionally.
- Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange hot chicken around bowl. Serve with cocktail toothpicks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 63 | |
| Calories from Fat 14 | 22% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 177mg | 7% |
| Potassium 71mg | 2% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 7.79g | 5% |
| Protein 4.24g | 7% |
