Buffalo Chicken Fingers

This version of Buffalo wings reins in the fat and Calories, but it still packs the great
flavor of its namesake!

Makes 6 servings

1 1/2 cups plain nonfat yogurt
3 ounces nonfat blue cheese, crumbled
1 tablespoon Neufchatel cheese
1/2 fluid ounce (1 tablespoon) dry sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seeds
1/2 cup tarragon vinegar
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 teaspoon ground red pepper
1/4 teaspoon salt
13 ounces skinless boneless chicken breasts, cut into twenty-four 4 x 1″ “fingers”

Preheat outdoor barbecue grill according to manufacturer’s directions, or preheat
broiler and spray rack in broiler pan with nonstick cooking spray.
To prepare sauce, in small bowl, combine yogurt, blue and Neufchatel cheeses,
sherry, Worcestershire sauce and celery seeds; refrigerate, covered, until
chilled.
To prepare chicken, in small bowl, with wire whisk, combine vinegar, oil, garlic,
pepper and salt; brush both sides of chicken “fingers” with some of the vinegar
mixture.
Grill chicken over hot coals or place onto prepared rack in broiler pan and broil
4″ from heat, turning once and basting with remaining vinegar mixture, 3 minutes,
until chicken is browned and juices run clear when pierced with fork. Serve with
sauce for dipping.

SERVING (4 CHICKEN “FINGERS”, 1/3 CUP SAUCE) PROVIDES: 1/4 Milk, 2
Proteins, 55 Optional Calories.

PER SERVING: 206 Calories, 10 g Total Fat, 4 g Saturated Fat, 49 mg Cholesterol,
390 mg Sodium, 7 g Total Carbohydrate, 0 g Dietary Fiber, 21 g Protein, 206 mg
Calcium . 

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