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| 1 lb |
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boneless, skinless chicken breasts |
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| 1/2 cup |
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Frank's Red Hot sauce |
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| 1 1/2 cups |
|
I Can't Believe It's Not Butter"" |
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| 1/4 tsp |
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celery seed |
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| 1 Tbs |
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white vinegar |
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| 1/2 tsp |
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Tabasco sauce |
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| 1/2 tsp |
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red pepper flakes |
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| 1/4 tsp |
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black pepper |
|
| 1/2 tsp |
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cayenne pepper |
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| 1/4 tsp |
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Worcestershire sauce |
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| 1 |
For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken. |
| 2 |
For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes. |
| 3 |
Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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