Blue Cheese-stuffed Chicken With Buffalo SauceFrom thepoint 5 years ago
- 1/2 cup (2 ounces) crumbled blue cheese shopping list
- 1 tablespoon reduced-fat sour cream shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 4 (6-ounce) skinless, boneless chicken breast halves shopping list
- 1/4 cup all-purpose flour shopping list
- 2 tablespoons 2% reduced-fat milk shopping list
- 1 large egg, lightly beaten shopping list
- 1 cup panko (Japanese breadcrumbs) or more shopping list
- 1 1/2 tablespoons butter, divided shopping list
- 6 tablespoons finely chopped drained bottled roasted red bell peppers shopping list
- 2 teaspoons water shopping list
- 1 teaspoon Worcestershire sauce shopping list
- 1 teaspoon minced fresh garlic shopping list
- 1/2 teaspoon hot sauce shopping list
How to make it
- Preheat oven to 375°.
- 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. See Photo
- 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.
- 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 See Photo. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done. Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.
- 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.
- Source of Original Recipe: Cooking Light Magazine
- Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)
- Note: My son and I worked on this one together. We doubled this recipe and it scaled pretty good. We actually did 9 breast halves, but did not stuff one small one. Due to the number of pieces we did, we did not put the skillets in the oven, but instead browned both sides (the second side only lightly) and then put them on a rack that we placed inside a foil-lined baking sheet. That keeps the bottom from getting soggy as the chicken finishes cooking in the oven. Make certain you use a thermometer to check the internal temperature of the thickest breast half; it should reach 165F (74C) before you serve it. Also, the sauce was not as good as we expected, next time we will find a different recipe for a "wing sauce" or even try one of the bottled ones. If you are like us, we like sauce, so heavy up on the volume of that too! I took these photos while my son was doing the work!
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The Cookthepoint Hagerstown, MD
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