INGREDIENTS

INSTRUCTIONS

BLUE CHEESE SAUCE
Recipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and place in
a bowl.  Toss with the butter, 1 tablespoon olive oil, Tabasco, salt and
pepper.  Marinate, covered, at room temperature for 30 minutes or in the
refrigerator for 2 to 3 hou= rs.
2.  For the vinaigrette, combine the orange juice, mustard, sugar, salt a=
nd pepper to taste, and the remaining 2 tablespoons olive oil. Set aside.
3.  Grill chicken over high heat, 3 inches from the heat source, 4 to 5
minutes per side or until cooked through.  Slice chicken through the mid=
dle lengthwise from left to right.
4.  To serve, toss the celery, carrots, radishes and cucumber in a bowl w=
ith the reserved vinaigrette. Divide the salad among 4 plates. For each se=
rving, place the bottom half of a chicken breast on top of the salad; lay
the t= op breast half at a slight angle atop. Dollop each with a generous
tablesp= oon of the Blue Cheese Sauce. Sprinkle with parsley.
Per serving (without Blue Cheese Sauce): 352 calories; 7g carbohydrates;
4Og protein, 18g fat; 113mg cholesterol.
For the Blue Cheese Sauce: Fold the sour cream and mayonnaise together in a
bowl. Add the blue cheese and fold gently , do not mash the cheese. Fold in
the remaining ingredients and adjust the seasonings to taste.
Yield: 12 tablespoons.  Per tablespoon: 49 calories; 1g carbohydrates; 1g
protein; 5g fat, 4mg cholesterol
This recipe was inspired by the famous buffalo chicken wings that origina-
ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot sauce to the
marinade as desired.
Published in Parade Magazine 5/17/98
Submitted by Carriej999@AOL.com
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on May 28,
1998

A Message from our Provider:

“God is glorified by a thankful heart.”