Blue Cheese-Stuffed Chicken With Buffalo Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I found this in a Cooking Light magazine. Haven't tried it yet, but it sounds amazing. Ingredients:
1/2 cup crumbled blue cheese |
1 tablespoon reduced-fat sour cream |
1 teaspoon fresh lemon juice |
1/8 teaspoon fresh ground black pepper |
4 (6 ounce) boneless skinless chicken breasts |
1/4 cup all-purpose flour |
2 tablespoons 2% low-fat milk |
1 large egg, lightly beaten |
1 cup panko breadcrumbs |
1 1/2 tablespoons butter, divided |
6 tablespoons roasted red peppers, finely chopped (drained from the bottle) |
2 teaspoons water |
1 teaspoon worcestershire sauce |
1 teaspoon garlic, minced |
1/2 teaspoon hot sauce |
Directions:
1. 1. Preheat oven to 350.
2. 2. 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.
3. 3. 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. Working with 1 chicken breast 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.
4. 4. 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.
5. 5. 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, and stir in hot sauce. Serve sauce with chicken.
|
|