Blue Cheese-Stuffed Chicken with Buffalo Sauce

Listen up, buffalo wing lovers.  You MUST try this recipe!  As you all know, I’m a self-proclaimed lover of the wings, one of my favorite foods!  The recipe came from Cooking Light magazine, and I’ve never had a disappointing dish from them.  I decided to give it a try.   Was I ever glad I did!!  The panko bread crumbs give it the perfect crisp and the blue cheese is just oozy deliciousness!!  I wasn’t sure how much their sauce recipe would actually taste like buffalo wing sauce, but it was amazing, just spot on with the taste.  This dish is phenomenal!  If you like wings, put this on your menu SOON for a lighter dish that packs the flavor in! 

Note:  we only made two chicken breasts,  but I will include the recipe as four chicken breasts.

Blue Cheese-Stuffed Chicken with Buffalo Sauce
Source:  Adapted from Cooking Light Magazine

Ingredients:
4 boneless, skinless chicken breasts, trimmed
1/2 cup Reduced Fat blue cheese crumbles
1 tbsp light sour cream
juice of 1/2 lemon
1/8 tsp fresh ground black pepper
other seasonings – salt, Cajun seasoning, garlic and onion powders
1/4 cup all-purpose flour
2 tbsp milk
1 large egg, lightly beaten
1 cup Panko breadcrumbs
2.5 tbsp butter, divided.
6 tbsp finely chopped roasted red bell peppers, drained (you can find these at the dollar tree for one buck!!)
2 tsp water
1 tsp Worcestershire sauce
1 clove minced fresh garlic
1/2 tsp hot sauce (we used Tabasco Garlic flavor)

Method:

Preheat oven to 350.

Combine the blue cheese, sour cream, lemon juice, a few shakes of cajun seasoning and black pepper in a small bowl.  Set aside

Place flour in a shallow dish/plate.  In a shallow bowl, combine egg and milk.  In a third shallow dish/plate, put the breadcrumbs.  I seasoned the flour and the egg wash with a little cajun seasoning and onion and garlic powders. 

Cut a slit through the thickest portion of the chicken to form a pocket.  Stuff the blue cheese mixture in.  Dredge the thicken breasts one at a time through the flour, then the egg wash, then the panko bread crumbs.

Heat a large ovenproof skillet over medium-high heat.  Add 1 tbsp butter, allow to melt and cover the bottom of the skillet.  Add the chicken breasts to the pan and allow to cook about four minutes or until golden brown.  Don’t flip too quickly because the breadcrumbs might stick to the pan.  Once both sides are cooked, place in the oven and cook 20 minutes or until cooked through. 

While the chicken is baking, combine the remaining 1.5 tbsp butter, bell peppers, water, Worcestershire sauce and garlic in a small skillet over medium heat.  Bring to a simmer and cook until the butter melts.  Remove from heat and stir in the hot sauce.  Serve on the side of the chicken, or pour it over the top. 

Blue Cheese-Stuffed Chicken

Buffalo Sauce

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