1/2 c. chili sauce
1 tbsp. Worcestershire sauce
2 tsp. hot sauce
2 lb. non-breaded chicken tenders
1 (8 oz.) bottle Blue cheese dressing
1/2 c. finely chopped celery
2 tbsp. finely chopped onion

You will need 24 (6-inch) skewers. Soak in water 20 minutes. This prevents burning.

Preheat oven to 400°F. Combine chili sauce, Worcestershire sauce and hot pepper sauce. Thread chicken tenders onto skewers, leaving 1-inch at each end. Arrange skewers in greased 15 x 10-inch jelly-roll pan. Brush chicken with 1/2 sauce.

Bake 10 minutes. Turn skewers over; brush chicken with remaining sauce.

Bake 10 minutes longer or until chicken is no longer pink in center.

Prepare dipping sauce by combining dressing, celery and onion. Serve with chicken.