Buffalo Chicken Snacks

Ingredients

• [?] boneless, skinless chicken-breast halves (about 1 1/2 pounds)
• Twenty-four 6-inch wooden skewers
• [?] tablespoons extra-light vegetable-oil spread (like Promise Extra Light)
• [?] tablespoon each hot paprika and hot-pepper sauce
• 1/4 teaspoon garlic powder
• Blue-Cheese Dip
• 3/4 cup nonfat cottage cheese
• 1/4 cup water
• 1/4 teaspoon onion powder
• 1/4 cup crumbled blue cheese (1 ounce)
• Accompaniments: jicama, celery and carrot sticks

Method

1. Place chicken breasts on a cutting board so the tubular fillet (along outer edge of each breast half) faces up. Pull the fillet from each breast. Cut each breast lengthwise into thirds. (When you’re done, you’ll have 24 strips—including fillets.)

2. Thread chicken on skewers. Wrap exposed ends of skewers with foil. Arrange chicken on a broiler rack.

3. Melt spread in a small saucepan over low heat. Stir in paprika, hot-pepper sauce and garlic powder. Brush all over chicken. Let stand 30 minutes.

4. Meanwhile put all dressing ingredients except 2 tablespoons of the blue cheese in a blender or food processor. Blend until smooth, scraping down sides of container once or twice or as necessary. Stir in remaining blue cheese.

5. Turn broiler to high. Broil chicken 4 inches from heat source 5 minutes, turning once. Remove foil from skewers. Arrange chicken on a platter. Serve with Blue-Cheese Dip and vegetable sticks.

Note: Three quantities are missing from the ingredient list: the chicken is 6 breast halves (about 1 1/2 pounds, which gives the 24 strips), the paprika and hot-pepper sauce read as 1 tablespoon each, and the amount of vegetable-oil spread cannot be recovered.