Tuesday, October 28, 2008

Buffalo Tenders

From this to DELISH!!!

Recipe Serves 12

3/4 cup white vinegar

2 Tbsp. olive oil

1/4 cup hot sauce (vinegar based)

1 Tbsp. minced garlic

1 dry Italian dressing packet

3 pounds boneless skinless chicken breast

In a medium sized mixing bowl, combine 1/4 cup water with vinegar, oil, hot sauce, and garlic. Add the packet of salad dressing and black pepper. Whisk or stir with a fork until well combined and set aside.

Cut chicken breasts into 1 inch strips and place in large, gallon sized, zipper bag. Pour half of the dressing mixture over meat and lightly toss, reserving remaining sauce. Seal well and place in refrigerator for at least 2 hours. Overnight works best.

Place meat strips onto hot grill*, being careful not to drip excess marinade as it will flare up. Cook over medium-high heat, turning often, until internal temperature of the thickest part of the strips reads 170 degrees.

Remove from grill and serve in a baking dish or crock-style warming dish. Drizzle the reserved dressing mixture over meat and lightly toss until coated.

Serve with Cool Cucumber dressing and celery sticks.

* Alternately, arrange in one layer in a baking dish and bake at 350 degrees, turning once, for 25-30 minutes or until internal temperature reaches 170 degrees.

Per serving:

Calories - 132

Fat - 4.5g

Carbohydrates: 2g

Protein - 20g

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