| POINTS® Value: 4 Servings: 4
Preparation Time: 17 min |
| Take the spiciness of this kid-favorite dish down a notch by adding just a few drops of hot sauce to the mixture. Fat-free ranch instead of the fat-free blue cheese adds even more to the cool factor. |
| 1 spray(s) cooking spray | |
| 1 1/4 pound(s) uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins) | |
| 1/2 tsp table salt | |
| 1/2 tsp paprika | |
| 1 tsp minced garlic | |
| 2 tbsp fat-free margarine | |
| 4 tsp hot pepper sauce, or to taste | |
| 1/2 cup(s) fat-free blue cheese dressing | |
| 4 medium stalk(s) celery, trimmed, cut into 4 sticks each |
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
- Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.
- Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side. Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.
- Consider using reduced-fat dressing for children; not fat-free.
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Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (17,14, 10, 10 and 2 and a foster baby!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.
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