Boneless Buffalo Chicken Appetizers

 

1/3

cup honey

1/3

cup chili sauce

4

teaspoons soy sauce

2

teaspoons red pepper sauce

1

teaspoon cider vinegar

1/8

teaspoon ground ginger

1/8

teaspoon ground cumin

4

boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips

1/2

cup blue cheese dressing

1/4

cup sour cream

2

tablespoons chopped fresh parsley

2

tablespoons crumbled blue cheese, if desired

• 1 In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
• 2 Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
• 3 Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
• 4 Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.