Monday, July 11, 2011
More Observations About a Family on a Diet... and a recipe for Boneless Skinless Chicken Wings
Lite Creamy Blue Cheese Salad dressing (for dipping)
Slice the chicken breasts into similar sized chunks. I sliced the small breasts into 3 chunks and I sliced the larger breasts into 4 chunks. Season with salt and pepper.
I cooked the chicken in my George Foreman Grill. A grill outdoors or a non-stick skillet would also work. In the George Foreman Grill, I cooked the chicken chunks for about 10 minutes (the chunks were kind of thick and I am paranoid about under cooking chicken). I tossed the cooked chicken in a large plastic container, poured the Frank's Hot Sauce over the chicken, covered with a lid, shook the sauce and chicken together to coat, and then served with the blue cheese dressing for dipping.
Sorry no photo, but it was so tasty it was all gone before I could snap a photo! The only problem I found with this dish is that the sauce doesn't really like to stick to the chicken. In traditional Buffalo Style Chicken Wings, the hot sauce is combined with melted butter. Maybe that helps it stick better? I will never know.
Got to go... my steel cut oats are ready!