1. Place the chicken in a zip-top bag and pour 1/2 cup hot sauce over. Refrigerate for 30 minutes to 2 hours.
2. In a large deep sided skillet or risotto pan, heat 3 tablespoons oil over medium heat; saute celery and shallots until softened. Add rice and cook, stirring, 1 minute; until well coated in oil. Add chicken broth and remaining 1/4 cup hot sauce; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until rice is tender and the liquid is absorbed, about 20 minutes.
3. Drain chicken breasts. Heat remaining 2 tablespoons oil in a large skillet; saute chicken until golden brown and cooked through, about 4 - 5 minutes. Stir chicken into rice.
4. Serve in warm bowls; top with blue cheese crumbles.
Per Serving: 589 Calories 41.9% from fat); 29g Fat (8g Sat, 18g Mono, 2g Poly); 46g Protein; 44g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 1636mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 5 1/2 Lean Meat; 4 1/2 Fat.