Chicken and Veggies on a Stick-then on Sticks
Makes 8 (3-skewer) servings Prep time: 15 minutes
Start to finish: 10 minutes Ingredients
3 tablespoons trans-fat-free margarine
2 tablespoons hot pepper sauce, or more to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1-inch) cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1-inch) pieces
Blue Cheese Dipping SauceInstructions
1. Cut chicken breasts and celery into 24 (1-inch) pieces.
2. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
4. Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
Nutritional Information:
150 calories
9 g total fat (2.5 g sat)
1 g carbohydrate
16 g protein
0 g fiber
250 mg sodium
