Buffalo Chicken Bites - cooking recipe

Ingredients

3 tablespoons trans-fat-free margarine
2 tablespoons hot pepper sauce (to taste)
1 teaspoon canola oil
3 chicken breasts, boneless, skinless, cut into 24 (1-inch)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 celery ribs, cut into 24 (1-inch)
blue cheese dipping sauce (see directions below)
2 tablespoons blue cheese, crumbled
1/4 cup reduced-fat sour cream
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 teaspoon red wine vinegar
hot pepper sauce

Preparation

Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
Blue Cheese Dipping Sauce.
Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lime juice, vinegar, and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.