Blue Cheese-Stuffed Chicken with Buffalo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
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. 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 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.
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. 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.
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