1 pound boneless, skinless chicken breasts
8 oz. cream cheese, softened
1/2 cup ranch dressing OR bleu cheese dressing
1/4 – 1/2 cup Frank’s® hot sauce OR Frank’s® buffalo wing sauce
8 oz. package shredded mozzarella cheese OR cheddar cheese
Boil chicken in water or grill until cooked through. Drain, if boiled, and set aside to allow to cool.
Spread cream cheese evenly over the bottom of a 9″ x 9″ x 2″ baking dish. Spread dressing evenly over cream cheese. Set aside.
Shred chicken and mix with hot sauce. Spread evenly over dressing in dish. Sprinkle cheese evenly over top of chicken. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes.
* Serve as a hot dip with chips and celery sticks.
2/3 cup non-fat plain yogurt
3 Tbls. reduced-fat mayonnaise
2 oz. blue cheese crumbles
3 Tbls. minced scallions / green onions
1/4 tsp. coarsely ground black pepper
1/2 lb. boneless chicken breasts – cut in 1/4\” strips
1/4 tsp. salt
1 tsp. vegetable oil
2 tsp. butter OR margarine
1 Tbls. hot sauce
In a small bowl, whisk together yogurt, mayonnaise, and blue cheese. Stir in the scallions / green onions and pepper. Cover and refrigerate until needed.
Heat the oil in a large, preferably non-stick skillet over medium high heat. Sprinkle salt on the chicken. In a skillet, brown chicken strips in oil, stirring frequently, 3-4 minutes, or until lightly browned and cooked through.
Remove from heat and add butter and hot sauce to the pan, swirling the pan until the butter barely melts and the sauce coats the chicken.
12 stalks celery, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package blue cheese, crumbled
2 tablespoons Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
Arrange celery pieces on a serving platter.
In a medium-size mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice, and black pepper; blend well. Stuff each piece of celery with the cheese mixture.