| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Nonfat plain yogurt |
| 2 |
tb |
Reduced-fat mayonnaise |
| 2 |
oz |
Crumbled blue cheese |
| 3 |
tb |
Finely chopped scallions |
| 1/4 |
ts |
Coarsely ground black pepper |
|
|
***CHICKEN STRIPS AND CELERY STICKS |
|
|
; INGREDIENTS*** |
| 1 |
ts |
Vegetable oil |
| 1/2 |
lb |
Skinless boneless chicken breasts; cut crosswise into |
|
|
; 1/4-inch strips |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Butter |
| 1 |
tb |
Liquid hot pepper sauce |
| 5 |
|
Celery stalks; cut into 3-inch |
|
|
; sticks |
INSTRUCTIONS
BLUE CHEESE DIP INGREDIENTS
1. In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while
preparing the chicken. Cover and refrigerate. (This recipe can be
made one day ahead to this point.)
2. Heat the oil in a large, preferably nonstick skillet. Season the
chicken with the salt. Cook the chicken over medium-high heat,
stirring frequently, until lightly browned and cooked through, 3 to 4
minutes. Remove the skillet from the heat. Add the butter and hot
pepper sauce to the pan and swirl until the butter melts and the
sauce coats the chicken.
3. Serve the chicken and celery sticks along with the blue cheese dip.
Provide toothpicks for spearing the chicken and dipping it in the
sauce.
Makes 6 servings.
Nutritional information per serving:
About 136 calories, 64 calories from fat, 7g total fat, 3g saturated
fat, 33mg cholesterol, 363mg sodium, 5g total carbohydrates, 0g
fiber, 13g protein.
Converted by MC_Buster.
NOTES : From the AMA Family Health Cookbook
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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