Meet the Sullivans: Blue Cheese-Stuffed Chicken with Buffalo Sauce

October 31, 2010

Blue Cheese-Stuffed Chicken with Buffalo Sauce

Recipe from Cooking Light
 Here is what you'll need: 
1/2  cup  (2 ounces) crumbled blue cheese
1  tablespoon  reduced-fat sour cream
1  teaspoon  fresh lemon juice
1/8  teaspoon  freshly ground black pepper
4  (6-ounce) skinless, boneless chicken breast halves
1/4  cup  all-purpose flour
2  tablespoons  2% reduced-fat milk
1  large egg, lightly beaten
1  cup  panko (Japanese breadcrumbs)
1 1/2  tablespoons  butter, divided
6  tablespoons  finely chopped drained bottled roasted red bell peppers
2  teaspoons  water
1  teaspoon  Worcestershire sauce
1  teaspoon  minced fresh garlic
1/2  teaspoon  hot sauce

 Preheat oven to 350°.

 Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.

 Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish.

 Stuff cheese mixture evenly into pockets.
 Working with 1 chicken breast half at a time, dredge chicken in flour,
 then dip in egg mixture;
 dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
 Don't substitute the panko for regular breadcrumbs. The panko adds crunch and great flavor!
 Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.

While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat.

 I chopped the bell pepper pretty well but it still was pretty lumpy, so I threw it in the mini-prep for a little bit.
 Remove chicken from oven.
 Add hot sauce to pepper mixture.
Served with sweet potato fries and asparagus.

We liked this chicken a lot. The buffalo sauce wasn't spicy enough for us, so make sure you add extra hot sauce if you like things hot!

1 comment:

Anonymous said...

This sounds delicious!!!!!