Recipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and place in a bowl. Toss with the butter, 1 tablespoon olive oil, Tabasco, salt and pepper. Marinate, covered, at room temperature for 30 minutes or in the refrigerator for 2 to 3 hou= rs. 2. For the vinaigrette, combine the orange juice, mustard, sugar, salt a= nd pepper to taste, and the remaining 2 tablespoons olive oil. Set aside. 3. Grill chicken over high heat, 3 inches from the heat source, 4 to 5 minutes per side or until cooked through. Slice chicken through the mid= dle lengthwise from left to right. 4. To serve, toss the celery, carrots, radishes and cucumber in a bowl w= ith the reserved vinaigrette. Divide the salad among 4 plates. For each se= rving, place the bottom half of a chicken breast on top of the salad; lay the t= op breast half at a slight angle atop. Dollop each with a generous tablesp= oon of the Blue Cheese Sauce. Sprinkle with parsley. Per serving (without Blue Cheese Sauce): 352 calories; 7g carbohydrates; 4Og protein, 18g fat; 113mg cholesterol. For the Blue Cheese Sauce: Fold the sour cream and mayonnaise together in a bowl. Add the blue cheese and fold gently , do not mash the cheese. Fold in the remaining ingredients and adjust the seasonings to taste. Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g carbohydrates; 1g protein; 5g fat, 4mg cholesterol This recipe was inspired by the famous buffalo chicken wings that origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot sauce to the marinade as desired. Published in Parade Magazine 5/17/98 Submitted by Carriej999@AOL.com Posted to MM-Recipes Digest by email@example.com (valerie) on May 28, 1998
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4|
|Calories from Fat: 355 (62%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 180.5mg||56 %|
|Sodium 605.6mg||21 %|
|Potassium 684.2mg||18 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.3g|
|Protein 38.6g||55 %|
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Calories per serving: 569
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