I’ve decided to make a collection of my favorite recipes: the kind of things that are definite hits worth repeating, not just one-time so-so dinners.
Whenever I make something, Lester always says it’s good. I know it’s really a hit, though, when he doesn’t just say it’s good, he says "You’ve definitely got to make this again."
This is one of the first things I ever made for him. He was flipping through my low-carb cookbook, saw these chicken fingers, and couldn’t believe they could be healthy because "that’s something I’d actually like!" Not only are they low carb, but low fat and low cal (other than the dressing) because the chicken is baked and seasoned only with hot sauce and spices. I like them because they dress up real nice with the peppers, and it’s relatively simple. Plus, since the chicken fingers have to marinate, you can do the dirty work in advance and get things cleaned up well before dinner time.
Here’s the recipe, from The Low-Carb Bible.
Buffalo chicken tenders
3 tablespoons Louisiana-style hot sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 pound chicken cut up or pre-cut chicken tenders
1/2 cup blue cheese dressing
1/4 cup sour cream
2 tablespoons crumbled blue cheese
1 medium red bell pepper, cut into slices
1. Preheat oven to 375 degrees. Combine hot sauce, paprika and ground red pepper in a bowl; brush on all surfaces of checken. Place chicken in a greased 11×7-inch baking dish. Cover; marinate in refrigerator for 30 minutes.
2. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center.
3. Combine blue cheese dressing, sour cream and blue cheese in a small serving bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.
Shortcut: Save time and money by using chunky blue cheese dressing or premade blue cheese dip.
