Ingredients

  • crosswise into 1/2-inch-wide strips
  • 2 tablespoons crumbled bleu cheese if desired
  • 1/2 cup light bleu cheese salad dressing
  • 4 skinless boneless chicken breast halves cut
  • cup chili sauce
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon cumin
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon gin
  • cup honey
  • 2 teaspoons hot pepper sauce
  • 1/4 cup light sour cream
  • 4 teaspoons soy sauce

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • In medium bowl, combine all chicken ingredients except chicken; mix well.
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Step 2

  • Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time.
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  • Length: 30 minutes

Step 3

  • Heat large nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from marinade; reserve marinade.
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Step 4

  • Add chicken to skillet; cook and stir for 4 minutes.
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  • Length: 4 minutes

Step 5

  • Add reserved marinade; cook over medium-high heat for 6 to 7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally.Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese.
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  • Length: 6 minutes

Step 6

  • Place bowl on serving platter; arrange warm chicken around bowl.
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Step 7

  • Serve with cocktail toothpicks.
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