Buffalo Chicken Tenders and Buffalo Chicken Bites

Buffalo Chicken Tenders

3 tablespoons Louisiana-style hot sauce
½ teaspoon paprika
¼ teaspoon ground red pepper
1 pound chicken tenders
½ cup fat-free blue cheese dressing
¼ cup reduced-fat sour cream
2 tablespoons crumbled blue cheese
1 medium red bell pepper, cut into ½-inch slices

1. Preheat oven to 375ºF. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11x7-inch baking dish. Cover; marinate in refrigerator 30 minutes.
2. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center.
3. Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.                 (Makes 10 servings.)

Nutrients per Serving: 83 calories, 5g carbohydrate, 0g dietary fiber, 9g protein, 2g fat, 1g saturated fat, 27mg cholesterol, 180mg sodium.

(Recipe taken from Low-Carb Snacks & Appetizers, Favorite All Time Recipes.)

Buffalo Chicken Bites

2 boneless, skinless chicken breast halves (10 ounces), cut into 1" cubes
1 scallion finely chopped
2½ tablespoons mild cayenne pepper sauce
1 tablespoon butter, melted

Preheat oven to 400ºF. In medium bowl, toss together chicken cubes, scallion and 1 tablespoon pepper sauce. Thread chicken on twelve 6" bamboo skewers, using 2 pieces of chicken per skewer. Arrange on foil-lined baking sheet. Bake for 15 minutes or until cooked through.

Meanwhile, toss together remaining pepper sauce and butter in small bowl. Arrange cooked chicken skewers on serving platter in a single layer. Brush the chicken cubes with pepper sauce.

(Recipe taken from Prevention's Sugar Solution Cookbook.)