Ingredients Serves 4
| 1 lb boneless, skinless chicken breast |
| 1⁄2 cup hot sauce |
| 1⁄2 cup reduced-calorie vegetable oil-butter spread |
| 1⁄4 tsp celery seeds |
| 1 tbsp white vinegar |
| 1⁄2 tsp tabasco sauce |
| 1⁄2 tsp red pepper flakes |
| 1⁄4 tsp black pepper |
| 1⁄2 tsp cayenne pepper |
| 1⁄4 tsp Worcestershire sauce |
Directions
- Prep
- Cook
- Ready
- For the sauce: In a small saucepan over low heat, mix together everything except the chicken. Simmer, stirring occasionally, while you prepare chicken.
- For the chicken: Bring water to a boil in a large saucepan. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let it sit for a few minutes.
- Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in a preheated 375 degree F (190 degrees C) oven for 15-20 minutes until cooked through. Remove to a platter and coat with remaining sauce.
Nutritional Information
Serving Size:
1 (117 g)
Servings Per Recipe: 4
| Amount Per Serving | |
| Calories 136 | Calories from Fat 28 |
| % Daily Value | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 3% |
| Cholesterol 73mg | 24% |
| Sodium 885mg | 36% |
| Total Carbohydrate 1g | |
| Dietary Fiber 0g | 1% |
| Sugars 0g | 1% |
| Protein 24g | |
