Buffalo Chicken Fingers

Buffalo Chicken Fingers

1 spray cooking spray
1¼ pound uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1¼ lbs boneless, skinless tenderloins)
½ tsp salt
½ tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
4 tsp hot pepper sauce, or to taste
½ cup fat-free blue cheese dressing
4 medium stalk celery, trimmed, cut into 4 sticks each

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5-7 minutes. Add garlic, reduce heat to low, stir and cook until fragrant, about 30 seconds. Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on side.

Serving size: Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.