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Pillsbury

Boneless Buffalo Chicken Appetizers

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Easy-to-eat, boneless chicken strips are marinated in a sweet-and-spicy mixture. A creamy blue cheese balances the heat.
Prep Time: 20 Min
Total Time: 50 Min
Makes: 12 servings
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INGREDIENTS:
Chicken
1/3
cup honey
1/3
cup chili sauce
4
teaspoons soy sauce
2
teaspoons red pepper sauce
1
teaspoon cider vinegar
1/8
teaspoon ground ginger
1/8
teaspoon ground cumin
4
boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips
Dipping Sauce
1/2
cup blue cheese dressing
1/4
cup sour cream
2
tablespoons chopped fresh parsley
2
tablespoons crumbled blue cheese, if desired
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DIRECTIONS:
  • In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
  • Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
  • Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
  • Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 330mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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