Low Fat Buffalo Chicken Tenders W Blue Cheese Dip Recipes

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

Steps:

• Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
• Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

Steps:

• Preheat oven to 375°F.
• Combine the hot sauce, paprika and ground pepper in a small bowl; brush on all surfaces of chicken.
• Place chicken in greased 11 x 7 inch baking pan.
• Cover; marinate in refrigerator for 30 minutes.
• Bake, uncovered, about 15 minutes or until chicken is no longer pink in the center.
• Combine blue cheese dressing, sour cream and blue cheese in small serving bowl.
• Serve chicken with dip and celery/carrot sticks.