Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buffalo Chicken Fingers
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- #11558
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 boneless skinless chicken breast halves
2 tablespoons butter, melted
1/4 cup hot pepper sauce
5 tablespoons blue cheese, crumbled
celery stalks
directions
Pound the chicken breasts down to a 1/4" thickness.
In a large glass bowl, make a marinade by mixing the butter and hot pepper sauce. Add the chicken into the marinade, turning to coat. Cover and refrigerate for 15-30 minutes.
Preheat the oven to 400 degrees F.
Remove the chicken from the marinade and spoon 1 tablespoon of the blue cheese onto the center of each chicken breast. Fold in the sides, rolling the chicken around the blue cheese. Secure with wooden picks.
Place the chicken rolls in a baking pan. Bake for 30 minutes or until chicken is fork tender.
Set oven temp to broil. Place chicken about 8 inches from the heat. Broil for about 5 minutes or until brown.
Remove the wooden picks from the chicken. Arrange chicken on a platter. Garnish with celery and remaining blue cheese.
nutrition data
213 calories, 10 grams fat, 0 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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