| 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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