Buffalo Chicken Bites with Blue Cheese Dipping Sauce

Buffalo Chicken Bites 
3 tablespoons trans-fat-free margarine
2 tablespoons hot pepper sauce, or more to taste
1 teaspoon canola oil
3 (6-ounce) boneless, skinless chicken breasts, cut into 24 (1″) cubes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 celery stalks, cut into 24 (1″) pieces
Blue Cheese Dipping Sauce (see directions below)

Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.

Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip. Serves 8.

Blue Cheese Dipping Sauce - Makes 1/2 cup

Make-Ahead: Dip can be made up to 1 day ahead; refrigerate in a covered container and serve chilled or at room temperature.

2 tablespoons crumbled blue cheese
1/4 cup reduced-fat sour cream
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 teaspoon red wine vinegar
Hot pepper sauce

Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lime juice, vinegar, and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.

Nutritional information
Per serving (with 1 tablespoon dip):
150 calories
9 g fat (2.5 g sat)
1 g carbohydrate
16 g protein
0 g fiber
250 mg sodium

Eleisia
Shop at http://www.watkinsonline.com/eleisiawhitney  for Granulated Black Pepper or Peppercorns