Best Blue Cheese Stuffed Potatoes With Buffalo Chicken Tenders Recipes

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BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS



Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders image

A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 baking potatoes, scrubbed clean to eat
3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
1/4-1/2 cup milk
1/2 cup blue cheese, crumbles
5 scallions, white and green parts, chopped
salt & freshly ground black pepper
2 lbs chicken tenders, cut into bite-size pieces
3 large garlic cloves, chopped
1/4-1/2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
4 tablespoons butter
carrot sticks
celery rib
sour cream (to garnish) (optional)

Steps:

  • Preheat oven 400°F.
  • Place the potatoes on a baking sheet and drizzle with some EVOO.
  • Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
  • Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
  • Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
  • Mix in the blue cheese and scallions and season with salt and pepper.
  • Stir to combine everything but try to avoid mashing up the cheese too much.
  • Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
  • Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
  • Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
  • To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
  • Serve a dollop of sour cream if desired, and carrots and celery alongside.
  • Enjoy!

Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF



Blue Cheese-Stuffed Buffalo Chicken Meatloaf image

All of the taste of buffalo chicken wings in a meatloaf. It goes together quickly, and my husband and I really enjoyed it. This is another recipe from the St. Louis Post-Dispatch

Provided by tcespy5010

Categories     Chicken Breast

Time 1h20m

Yield 1 Loaf, 6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
1/2 cup onion, finely chopped
4 celery ribs, finely chopped (optional)
3 carrots, peeled and finely chopped (optional)
3 garlic cloves, minced
1 lb ground chicken breast
1 cup buffalo wing sauce, divided (ex -- Frank's Red Hot)
1 egg, slightly beaten
1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup blue cheese, crumbles
1/4 cup honey

Steps:

  • Preheat the oven to 375.
  • Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
  • Cool slightly.
  • In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
  • Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
  • Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
  • Bake for 1 hour or until cooked through. Let cool slightly before slicing.

Nutrition Facts : Calories 306.3, Fat 10.9, SaturatedFat 5.2, Cholesterol 96.3, Sodium 740.4, Carbohydrate 27.1, Fiber 1.1, Sugar 13.4, Protein 24.6

BLUE CHEESE-STUFFED CHICKEN WITH BUFFALO SAUCE



Blue Cheese-Stuffed Chicken With Buffalo Sauce image

Make and share this Blue Cheese-Stuffed Chicken With Buffalo Sauce recipe from Food.com.

Provided by wilson29th

Categories     High Protein

Time 35m

Yield 1 chicken breast, 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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 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.

BUFFALO CHICKEN AND POTATOES



Buffalo Chicken and Potatoes image

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and wing sauce.
  • In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
  • In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
  • Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Nutrition Facts : Fat 4 1/2, ServingSize 1 Serving, TransFat 0 g

BLUE CHEESE STUFFED FINGERLING POTATOES



Blue Cheese Stuffed Fingerling Potatoes image

I bought some lovely fingerling potatoes at the farmers' market and in looking for a different recipe for them, found this on-line on a potato growers' website.

Provided by iris5555

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 fingerling potatoes
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 slices bacon, cooked crispy and crumbled
1/4 cup crumbled blue cheese
1/4 cup fresh chives, chopped

Steps:

  • Preheat oven to 425°.
  • Wash potatoes in cool water, pat dry, and brush with olive oil.
  • Place potatoes in a glass baking dish.
  • Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
  • Remove from oven, and with a knife cut an X on the top of each potato.
  • Gently squeeze sides of potatoes until centers spread out to form a small well.
  • Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
  • Serve immediately.

Nutrition Facts : Calories 144.8, Fat 13.8, SaturatedFat 5.1, Cholesterol 21.7, Sodium 452, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 4.5

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