Ingredients

1/3 c. honey
1/3 c. chili sauce
4 tsp soy sauce
2 tsp warm pepper sauce
1 tsp cider vinegar
1/8 tsp gin
1/8 tsp cumin
4 x skinless boneless chicken breast halves cut crosswise into 1/2-inch-wide strips
1/2 c. light bleu cheese salad dressing
1/4 c. light lowfat sour cream
2 Tbsp. minced fresh parsley
2 Tbsp. crumbled bleu cheese if you like

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Boneless Buffalo Chicken Appetizers

Servings: 12

In medium bowl, combine all chicken ingredients except chicken; mix well. Add in chicken; toss to coat well. Cover; chill at least 30 min to marinate.
Meanwhile, in small bowl, combine salad dressing and lowfat sour cream; mix well. Chill till serving time.
Heat large nonstick skillet over medium-high heat till warm. With slotted spoon, remove chicken from marinade; reserve marinade. Add in chicken to skillet; cook and stir for 4 min. Add in reserved marinade; cook over medium-high heat for 6 to 7 min or possibly till sauce thickens and chicken is no longer pink, stirring occasionally.
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange hot chicken around bowl. Serve with cocktail toothpicks.