Buffalo Chicken and Dip
Melissa Clark
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 15 min
Cook Time: 10 min
1 pound skinless, boneless chicken breast, cut into 4-by-1/2 inch strips
Salt and pepper
4 tablespoons butter
5 tablespoons hot pepper sauce, such as Tabasco
1 tablespoon white wine vinegar or cider vinegar
1/2 cup mayonnaise
1/3 cup sour cream or plain yogurt
1 teaspoon Worcestershire sauce
1 ounce blue cheese, crumbled (about 1/4 cup)
4 ribs celery, peeled and cut into 4-by-1/2 inch strips
1. Preheat the broiler. Season the chicken pieces generously with salt and pepper.
2. In a small saucepan, melt the butter. Whisk in the hot pepper sauce and vinegar. On a broiler pan or baking sheet, toss the chicken strips with half the hot sauce mixture. Broil the chicken, turning once, until tender and just golden, 7 to 9 minutes. Remove from the oven and pour the remaining sauce over the chicken; set aside.
3. Meanwhile, in a bowl, stir together the mayonnaise, sour cream and Worcestershire sauce. Stir in the blue cheese.
4. To serve, divide the blue cheese dressing among 4 martini glasses. Stand the chicken strips and celery stalks upright in the dressing.
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