Buffalo Chicken Appetizer with Cucumber Ranch Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 pounds chicken breast, boneless |
flour, for dredging |
red hot sauce |
cucumber ranch dressing, as an accompaniment, recipe follows |
3 cups mayonnaise |
2 tablespoons sherry cooking wine |
2 tablespoons vinegar |
1 teaspoon lemon juice |
1 pound pineapple chunks |
1 pint honey |
4 tablespoons garlic powder |
2 teaspoons black pepper |
2 tablespoons white vinegar |
2 medium cucumbers, diced |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut chicken breast into 2 to 3-ounce strips. Coat chicken with flour.
3. Bake for 7 minutes. Dip chicken in red hot sauce and bake for 12 more minutes. Serve with Cucumber Ranch Dressing.
4. Cucumber Ranch Dressing:
5. Mix all ingredients together and refrigerate 4 hours.
6. Yield: 1 gallon
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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