Buffalo Chicken with Blue Cheese Fondue
Dippers:
4 (4-oz.) skinned, boned chicken breast halves
Nonstick cooking spray
1/4 C. bottled wing sauce, divided
2 C. green beans, trimmed (about 8 oz.)
2 C. (3 1/2-inch) carrot sticks
2 C. (3-inch) celery sticks
2 C. red bell pepper strips
12 oz. French bread, toasted and cut into 1-inch cubes
Fondue:
2 C. (8 oz.) crumbled blue cheese
1 T. cornstarch
1 C. dry white wine
2/3 C. milk
1 (8-oz.) block cream cheese, softened
Preheat the oven to 400� F.
To prepare dippers, place each chicken breast half between 2 sheets of
heavy-duty plastic wrap and flatten to a 1/2-inch thickness using a meat mallet
or rolling pin. Place the chicken on a baking sheet coated with cooking spray.
Brush with 2 tablespoons wing sauce. Bake for 5 minutes. Turn chicken over and
brush with 2 tablespoons wing sauce. Bake 5 minutes or until done. Cut chicken
into 1-inch pieces.
Cook the green beans in boiling water for 1 minute or until crisp-tender; drain.
Rinse with cold water; drain well. Place beans on a platter with carrot, celery,
bell pepper and bread; set aside.
To prepare the fondue, combine the blue cheese and the cornstarch in a large
saucepan. Stir in the wine, milk and cream cheese. Bring to a boil over medium
heat; cook for 1 minute, stirring constantly. Reduce the heat to medium-low;
cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a
fondue pot. Keep warm over low flame. Serve with the dippers.
Makes 8 servings.
Cook's note: To keep the cheese creamy and smooth, stir the dippers in a
figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from
burning on the bottom. Wing sauce can be found with other hot sauces in the
condiment section of your grocery store.