For dinner Jaunary 4th, 2018
Don’t make this very often it is a little different from the usual fare. I have buttermilk on hand so this will be a good opportunity to use it up. Will slice a chicken breast into to tenders and serve with romaine lettuce. Rather than make the blue cheese dressing I will use Lighthouse “lite” dressing.
Chicken Strips with Blue Cheese Dressing
- Chicken:
- 1/2 cup low-fat buttermilk
- 1/2 tsp hot sauce
- 1/2 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp ground red pepper
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 lb chicken breast tenders
- 1 Tbs canola oil
- Dressing:
- 1/2 cup fat-free mayonnaise
- 1/4 cup crumbled blue cheese ((1 ounce))
- 1 Tbs red wine vinegar
- 1 tsp bottled minced garlic
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
- While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.