Buffalo Chicken Fingers

2 large egg whites

2 T water

3/4 C dry unseasoned bread crumbs

1/4 t ground red pepper (cayenne)

1 lb. skinned and boned chicken breasts, cut into 4x1 inch strips

2 T vegetable oil

For dipping sauce:

1/2 C plain low-fat yogurt

1/3 C blue cheese, crumbled (2 oz.)

1/4 C Neufchatel cream cheese at room temp. (2 oz.)

1 T red wine vinegar

2 T dry sherry

1 t Worcestershire sauce

1/4 t garlic powder

1/8 t black pepper

Preheat oven to 450 degrees F. Line 13x9x2 inch baking pan with foil and oil lightly. In a pie plate or shallow dish, whisk the egg whites with the water for 1 minute or just until frothy. On wax paper, mix bread crumbs with ground red pepper.

Dip chicken strips into egg white mixture, coat with seasoned bread crumbs, place in baking pan. Drizzle with oil and bake for 10 minutes or until golden brown.

To prepare the dipping sauce: While the chicken is baking, blend all of the sauce ingredients in a medium-size bowl and spoon into a small serving bowl. Arrange the chicken fingers on a warm platter and serve with sauce for dipping. Makes 4 servings.