Buffalo Chicken Snacks (using chicken breasts) with Low Fat Blue Cheese Dip
Source: Woman's Day Magazine, 1/12/93

6 boneless, skinless chicken-breast halves (about 1-1/2 pounds)
24 (6-inch) wooden skewers
3 tablespoons extra-light margarine/vegetable-oil spread
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: jimcama, 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. (When you're done, you'll have 24 strips - including fillets.)

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.