| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salad | 1 | Servings | |
INGREDIENTS
| Boneless chicken breasts | ||
| Durkee's red hot sauce | ||
| Olive oil | ||
| Lemon juice | ||
| Salt | ||
| Pepper | ||
| (see instructions) |
INSTRUCTIONS
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings ~ it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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