BONELESS BUFFALO CHICKEN APPETIZERS

FOR THE CHICKEN:
1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons hot pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ginger
1/8 teaspoon cumin
4 boneless skinless chicken breast halves, cut crosswise into 1-inch pieces
FOR THE DIPPING SAUCE:
1/2 cup purchased light blue cheese salad dressing
1/4 cup light sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired

TO PREPARE THE CHICKEN:
In medium bowl, combine all ingredients for the chicken, except the chicken; mix well. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.

TO MAKE THE DIPPING SAUCE:
Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time.

TO COOK THE CHICKEN:
Heat large nonstick skillet over medium-high heat until hot. With slotted soon, remove chicken from marinade; reserve marinade.

Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat for 6 to 7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally.

TO SERVE:
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

MAKE-AHEAD TIP:
Marinate the chicken in the refrigerator up to one day ahead. Prepare, cover and chill the dipping sauce while the chicken is marinating.

Servings: 12
Adapted from source: Holiday Appetizers, Pillsbury Classics, December 2000