Ingredients
- 6 ribs celery sticks (cut into)
- 4 chicken breast (boneless skinless halves)
- 1 bulb fennel
- 120 ml mayonnaise
- 120 ml vegetable oil
- 80 ml milk
- 70 gr crumbled gorgonzola cheese
- 60 ml sour cream
- 40 gr self rising flour
- 30 ml water
- 20 gr butter
- 10 ml pepper sauce (red)
- 5 ml lemon juice (fresh)
- 2 gr salt
- 1 gr pepper (freshly ground)
Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water and lemon juice in small bowl; mix well. Stir in cheese and set aside. Makes 1 cup. Heat oil in large skillet over medium-high heat. Combine flour, salt and pepper in shallow pie plate. Dip chicken breasts in milk, then in flour mixture. Add chicken to skillet and cook until golden brown, 5 to 6 minutes per side. Combine melted butter and pepper sauce in medium bowl. Add chicken and toss to coat. Serve immediately with sliced fennel and Gorgonzola Dipping Sauce. Makes 4 servings. We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts. Prep time: 10 minutes Cooking time: 10 to dozen minutes Degree of difficulty: Easy PER SERVING WITH 2 TABLESPOONS SAUCE: Calories 455, Total Fat 28 g, Saturated Fat 8 g, Cholesterol 113 mg, Sodium 1,000 mg, Carbohydrates 11 g, Protein 37 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatting by bobbi744@acd.net ICQ#2099532
