boneless chicken "wings"

Boneless Chicken "Wings" and Dip

Yields 6 servings

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1/2 cup flour
1/2 tsp salt
2 lbs boneless skinless chicken tenders (or breast cut in strips)
3/4 cup chicken wing sauce (i.e. Nancy's, Anchor Bar, Wegman's)
8 ribs of celery cut into strips

Dip: 1 cup fat-free sour cream 4 tsp crumbled blue cheese

Preheat oven to 400 degrees.
Cover a large baking sheet with parchment paper and coat with cooking spray.

Combine flour and salt in a covered plastic container. Add chicken tenders, cover and shake to coat. Add chicken wing sauce to container and continue shaking until wings are coated.
Transfer chicken to the parchment lined baking sheet.

Bake 30 minutes until chicken is cooked through.

Dip: Combine sour cream and blue cheese then mix well. Serve with wings and celery.



{The chicken without sauce is for Mr. Corners who doesn't like spicy foods.}