
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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