Buffalo Chicken Tenders Photo
Buffalo Chicken Tenders

YIELD Makes 10 servings

With just a few easy changes, this favorite appetizer is updated to fit into today's healthy eating plan. Chicken tenders are marinated in hot sauce and then baked, rather than fried, in this low-fat version. Cool off these spicy chicken chunks by dunking them in a low-fat blue cheese dressing.

INGREDIENTS

3 tablespoons Louisiana-style hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 pound chicken tenders
1/2 cup fat-free blue cheese dressing
1/4 cup reduced-fat sour cream
2 tablespoons crumbled blue cheese
1 medium green or red bell pepper, cut lengthwise into 1/2-inch-thick slices

PREPARATION:

  1. Preheat oven to 375°F. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11X7-inch baking dish. Cover; marinate in refrigerator 30 minutes.
  2. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center.
  3. Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Serve dip with chicken and bell pepper.
Note
With just a few easy changes, this favorite appetizer is updated to fit into today's healthy eating plan. Chicken tenders are marinated in hot sauce and then baked, rather than fried, in this low-fat version. Cool off these spicy chicken chunks by dunking them in a low-fat blue cheese dressing.
This recipe appears in: Northeastern
NUTRITIONAL INFORMATION:
Serving Size: about 2 chicken tenders plus 1-1/2 tablespoons dipping sauce without garnish
Carbohydrate 5 g
Cholesterol 27 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 27 %
Calories 83
Protein 9 g
Sodium 180 mg
DIETARY EXCHANGE:
Meat 1
Starch 1/2

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