1/4 cup butter or margarine, melted
1/4 cup chili sauce
1/4 cup hot pepper sauce
1 1/4 pounds boneless skinless chicken breast halves, cut into 1 inch cubes
1 cup chunky blue cheese salad dressing
In a small bowl, mix chicken and half of the chili sauce mixture. In 10 inch nonstick skillet, cook chicken over medium-high heat for 8 to 10 minutes, stirring frequently, until well browned and no longer pink in center.
Add remaining half of chili sauce mixture, toss to coat. Serve chicken with toothpicks and blue cheese dressing for dipping.
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