Wings are great, but you can enjoy every morsel of this gameday favorite chicken recipe by using boneless chicken. It's super-easy to prepare and always a crowd-pleaser. Take the spiciness level of this kid-favorite cut of chicken down a notch by adding just a few drops of hot sauce to the mixture. Consider using ranch dressing instead of blue cheese for the kids or the strong cheese-averse. Chill leftover chicken and dressing in the refrigerator and serve it over chopped romaine or iceberg lettuce for a crunchy, zesty salad the next day.
Ingredients
1 spray cooking spray
1¼ pounds uncooked boneless skinless chicken breasts, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
½ tsp table salt
½ tsp paprika
1 tsp minced garlic
2 tbsp light butter
4 tsp hot pepper sauce, or to taste
½ cup light blue cheese salad dressing
4 ribs uncooked celery, medium, trimmed, cut into 4 sticks each
Instructions
Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.
Remove skillet from heat; stir in butter and hot sauce until butter melts. Serve chicken with blue cheese dressing and celery on the side.
Serving Size: Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.
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