Chicken Touchdowns


Score big with this great Super Bowl party treat that’s both easy to make and less messy than wings. To further reduce the fat in this recipes, just cut back on the amount of butter you use when making the sauce.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 160
Fat: 13g
Protein: 7g
Fiber: 0g
Carbohydrate: 5g
Cholesterol: 35mg
Sodium: 690mg

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Ingredients

2 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons canola oil
4 tablespoons butter
4 tablespoons hot pepper sauce
   (like Frank’s or Tabasco)
1 tablespoon white vinegar
1 cup light blue cheese dressing




PREPARATION

•   Cut chicken into 4-inch strips, about ¾-inch thick. Sprinkle with salt and pepper.

•   Preheat a large non-stick skillet on a medium-high heat. Add oil bring to a medium-high heat (test for a sizzle with a tiny piece of chicken). Fry chicken strips in batches, avoiding crowding the pan, for 2-3 minutes per side. Remove each batch to a paper towel-lined plate and allow to drain.

•   To make the sauce: Melt the butter over low heat in a saucepan. Add hot sauce and vinegar, stirring well to combine. Remove from heat.

•   Place cooked chicken in a large bowl and toss with sauce to coat. Spear with toothpicks and arrange chicken on a clean plate.

•   Serve with blue cheese dressing and plenty of celery sticks.

Servings: 8








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