BUFFALO CHICKEN W/ BLUE CHEESE FONDUE

Buffalo Chicken W/ Blue Cheese Fondue image

Provided by jonesies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

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4 (4 ounce) boneless skinless chicken breast halves
cooking spray
1/4 cup hot sauce, divided (like Crystal wing or hot sauce)
2 cups green beans, trimmed
2 cups carrots, sticks
2 cups celery, sticks
2 cups red bell peppers, strips
12 ounces French bread, toasted and cut into 1 inch cubes
2 cups blue cheese, crumbled
1 tablespoon cornstarch
1 cup dry white wine
2/3 cup 1% low-fat milk
8 ounces fat free cream cheese, softened

Steps:

Preheat oven to 400 degrees.
To prepare dippers, place each chicken breat half between 2 sheet of heavy-duty plastic wrap, and flatten to a 1/2 inch thickness using a meat mallet or rolling pin.
Place the chicken on a baking sheet coated with cooking spray.
Brush with 2 tbsp wing sauce.
Bake at 400 dgrees for 5 minutes.
Turn chicken over and brush with 2 tbsp wing sauce.
Bake an additional 5 minutes or until done.
Cut chicken into 1 inch pieces.
Cook the beans in boiling water for 1 minutes or until crisp-tender; drain.
Rinse with cold water; drain well.
Place beans on a platter with carrot, celery, bell pepper and bread; set aside.
To prepare fondue, combine the blue cheese and the cornstarch in a large saucepan.
Stir in wine, milk, and cream cheese.
Bring to a boil over medium heat, cook for 1 minute, stirring constantly.
Reduce heat to medium-low, cook 8 minutes or until mixture is smooth, stirring frequently.
Pour into fondue pot.
Keep warm over low flame.
Serve with dippers.