Dippers:
\n4 (4-oz.) skinned, boned chicken breast halves
\nCooking spray
\n1\/4 C. bottled wing sauce (such as Crystal), divided
\n2 C. green beans, trimmed (about 8 oz.)
\n2 C. (3 x 1\/2-inch) carrot sticks
\n2 C. (3-inch) celery sticks
\n2 C. red bell pepper strips
\n12 oz. French bread, toasted and cut into 1-inch cubes<\/p>\n
Fondue:
\n2 C. (8 oz.) crumbled blue cheese
\n1 T. cornstarch
\n1 C. dry white wine
\n2\/3 C. 1% low-fat milk
\n1 (8-oz.) block fat-free cream cheese, softened<\/p>\n
Preheat oven to 400\u00b0. To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1\/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 T. wing sauce. Bake at 400\u00b0 for 5 minutes. Turn chicken over, and brush with 2 T. wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces. Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside. To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.<\/p>\n
Yield: 8 servings
\nServing size: 1 1\/2 oz. chicken, 1\/4 C. beans, 1\/4 C. carrots, 1\/4 C. celery, 1\/4 C. bell pepper, 1 1\/2 oz. bread, and about 1\/3 C. fondue<\/p>\n
Calories: 352
\nFat: 10.5g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Dippers: 4 (4-oz.) skinned, boned chicken breast halves Cooking spray 1\/4 C. bottled wing sauce (such as Crystal), divided 2 C. green beans, trimmed (about 8 oz.) 2 C. (3 x 1\/2-inch) carrot sticks 2 C. (3-inch) celery sticks 2 C. red bell pepper strips 12 oz. French bread, toasted and cut into 1-inch cubes Fondue: 2 C. (8 oz.) crumbled blue cheese 1 T. cornstarch 1 C. dry white wine 2\/3 C. 1% low-fat milk 1 (8-oz.) block fat-free…<\/p>\n