| 1 pound | Boneless, skinless chicken breasts |
| 1/2 cup | Frank's Red Hot sauce |
| 1/2 cup | (1 stick) "I Can't Believe It's Not Butter" |
| 1/4 teaspoon | Celery seed |
| 1 tablespoon | White vinegar |
| 1/2 teaspoon | Tabasco sauce |
| 1/2 teaspoon | Red pepper flakes |
| 1/4 teaspoon | Black pepper |
| 1/2 teaspoon | Cayenne pepper |
| 1/4 teaspoon | Worcestershire sauce |
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.
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.
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.
Serves 4 - 5 WW points per serving