Just Fondue It

I love cheese. Plain and simple. Whether it’s melted, sliced or by the block …drizzled over vegetables, or alongside or in something, give me cheese any way, any how and I’m a happy camper. And it’s a bonus that the stuff is actually good for you.

With a six-year-old son and a six-month-old daughter, when it comes to going out on the town, it doesn’t happen that often. For us, it’s more fun and comfortable to entertain at home, and with my love for cheese, it’s no surprise that fondue is one of our go-to dishes. With the popularity of fondue restaurants and more and more people opting to stay in fondue is not just something leftover from the 70’s.  It’s easy, quick and affordable, and with so many different variables that you can change up, it offers something for every palate.

While doing a quick search on Cooking Light’s website, I stumbled upon a recipe for Buffalo Chicken with Blue Cheese Fondue. Jackpot. My husband is a big fan of buffalo chicken (but seriously, what man isn’t?) and I like blue cheese. My son? He’s just a fan of dipping things. This recipe had something for all of us.

Very quick to pull together, it’s a great recipe to break you out of the traditional fondue rut you might be in. The milk and cheese give you a healthy dose of dairy and the baked chicken and veggie dippers make it down-right good for you.

So go on and dig in … whether you’re entertaining guests or just your family, try a fondue night for a change. Dig out and dust off your fondue pot and start dipping.

BuffaloChicken with Blue Cheese Fondue

Recipe courtesy of Cooking Light, October 2000

To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.

Dippers:
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1/4 cup bottled wing sauce (such as Crystal), divided
2 cups green beans, trimmed (about 8 ounces)
2 cups (3 x 1/2-inch) carrot sticks
2 cups (3-inch) celery sticks
2 cups red bell pepper strips
12 ounces French bread, toasted and cut into 1-inch cubes

Fondue:
2 cups (8 ounces) crumbled blue cheese
1 tablespoon cornstarch
1 cup dry white wine (can be substituted with 1 cup chicken broth)
2/3 cup 1% low-fat milk
1 (8-ounce) block fat-free cream cheese, softened

Preheat oven to 400°. To prepare dippers, place each chicken breast half between two sheets of heavy-duty plastic wrap and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with two tablespoons wing sauce. Bake at 400° for five minutes. Turn chicken over, and brush with two tablespoons wing sauce. Bake an additional five minutes or until done. Cut chicken into 1-inch pieces.

Cook the beans in boiling water for one minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside.

To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk and cream cheese. Bring to a boil over medium heat; cook for one minute, stirring constantly. Reduce heat to medium-low; cook eight minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.

Yield

8 servings (serving size: 1 1/2 ounces chicken, 1/4 cup beans, 1/4 cup carrots, 1/4 cup celery, 1/4 cup bell pepper, 1 1/2 ounces bread, and about 1/3 cup fondue)

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