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Taken from Cooking Light magazine. Please remember when looking at the nutritional facts that they are for the entire portion of fondue! You are able to control how much of the sauce you use, so don't be deterred by the nutritional data. To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.
- 4 (4 ounce) boneless skinless chicken breast halves
- cooking spray
- 1⁄4 cup hot sauce, divided (like Crystal wing or hot sauce)
- 2 cups green beans, trimmed
- 2 cups carrots, sticks
- 2 cups celery, sticks
- 2 cups red bell peppers, strips
- 12 ounces French bread, toasted and cut into 1 inch cubes
- 2 cups blue cheese, crumbled
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 2⁄3 cup 1% low-fat milk
- 8 ounces fat free cream cheese, softened
- Preheat oven to 400 degrees.
- To prepare dippers, place each chicken breat half between 2 sheet of heavy-duty plastic wrap, and flatten to a 1/2 inch thickness using a meat mallet or rolling pin.
- Place the chicken on a baking sheet coated with cooking spray.
- Brush with 2 tbsp wing sauce.
- Bake at 400 dgrees for 5 minutes.
- Turn chicken over and brush with 2 tbsp wing sauce.
- Bake an additional 5 minutes or until done.
- Cut chicken into 1 inch pieces.
- Cook the beans in boiling water for 1 minutes or until crisp-tender; drain.
- Rinse with cold water; drain well.
- Place beans on a platter with carrot, celery, bell pepper and bread; set aside.
- To prepare fondue, combine the blue cheese and the cornstarch in a large saucepan.
- Stir in wine, milk, and cream cheese.
- Bring to a boil over medium heat, cook for 1 minute, stirring constantly.
- Reduce heat to medium-low, cook 8 minutes or until mixture is smooth, stirring frequently.
- Pour into fondue pot.
- Keep warm over low flame.
- Serve with dippers.