Broiled Buffalo Chicken Snacks with Low Fat Blue Cheese Dip
Source: Woman's Day, 1-19-93

6 boneless, skinless chicken-breast halves (about 1-1/2 pounds)
24 (6-inch) wooden skewers
3 tablespoons low fat margarine
1 tablespoon hot paprika
1 tablespoon hot-pepper sauce
1/4 teaspoon garlic powder

Blue Cheese Dip:
3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (1 ounce)

Accompaniments: jicama, celery and carrot sticks

Place chicken breasts on a cutting board so the tubular fillet (along outer edge of each breast half) faces up. Pull the fillet from each breast. Cut each breast lengthwise into thirds to make 24 strips.

Thread chicken on skewers. Wrap exposed ends of skewers with foil. Arrange chicken on a broiler rack.

Melt spread in a small saucepan over low heat. Stir in paprika, hot-pepper sauce and garlic powder. Brush al over chicken. Let stand 30 minutes.

Meanwhile, put all dressing ingredients except 2 tablespoons of the blue cheese in a blender or food processor. Blend until smooth, scraping down sides of container once or twice as necessary. Stir in remaining blue cheese.

Turn broiler to high. Broil chicken 4 inches from heat source 5 minutes, turning once. Remove foil from skewers. Arrange chicken on a platter. Serve with Blue-Cheese Dip and vegetable sticks.