STUFFED BUFFALO CHICKEN
Stuffed Buffalo Chicken brings your favorite chicken to life, with a tangy and spicy buffalo sauce, creamy bacon and blue cheese filling, and smothered in zesty ranch dressing. We used our homemade buffalo sauce and our homemade ranch dressing for this recipe!
Provided by Amanda Rettke
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- Season chicken breasts with salt and pepper and cut a 2-inch pocket into each chicken breast.
- In a medium mixing bowl, combine blue cheese, cream cheese, ranch seasoning, and crumbled bacon.
- Stuff each chicken breast with blue cheese mixture. Close slit using toothpicks.
- Place chicken in prepared baking dish, top with buffalo sauce (reserve some for basting at the end)
- Cook for 20-25 minutes or until internal temperature reaches 165°F
STUFFED BUFFALO CHICKEN BREASTS
Buffalo Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff!
Provided by Gina
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Lightly spray a baking dish with oil.
- Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.
- Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.
- In one bowl make a breading station out of crushed ritz crumbs.
- In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
- Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
- Lightly spray top of chicken with cooking spray.
- Bake 30 minutes.
- While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.
- Drizzle buffalo sauce over finished chicken breast and serve.
Nutrition Facts : ServingSize 1 stuffed breast, Calories 172 kcal, Carbohydrate 5 g, Protein 22 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 58.5 mg, Sodium 799 mg, Fiber 0.6 g, Sugar 1.7 g
BEADED STUFFED BUFFALO CHICKEN BREAST
Make and share this Beaded Stuffed Buffalo Chicken Breast recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a medium bowl combine the cream cheese, sour cream, blue cheese, and onion powder. Season to taste with salt and white pepper.
- Butterfly the chicken then pound to about 1/4" thick. Sprinkle them with salt and pepper and spread them out on your cutting board. Divide the cheese mixture evenly into the center of each piece of chicken. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
- Place the flour in a shallow dish and season with salt. Beat the eggs and hot sauce in a shallow bowl. Place the panko, Parmesan, cayenne, and paprika in a shallow dish. Dredge the chicken lightly with the flour. Coat the chicken with the eggs. Dredge the chicken in the panko, making sure they adhere well to the surface.
- Meanwhile, heat the oil in a large oven-safe skillet pan over medium-high heat. Gently place the chicken in the pan (toothpick side up) and fry until golden brown on one side, about 4 minutes. Turn the chicken over and place in the oven. Bake for 12 minutes, or until cooked through and 165°F internal temperature. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 564.5, Fat 29.2, SaturatedFat 15.4, Cholesterol 162.8, Sodium 627, Carbohydrate 57.4, Fiber 3.2, Sugar 5.8, Protein 17.8
SPICY BUFFALO STYLE STUFFED CHICKEN BREASTS
Steps:
- Heat the oven to 350 degrees F.
- Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
- In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.
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