A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Blue Cheese Stuffed Buffalo Chicken March 4, 2010

Filed under: Chicken — tiffanyrose913 @ 3:32 pm

This recipe is from Cooking Light  – it really didn’t seem that ‘light” , but the chicken was soo crispy , almost tasted deep fried!  Really good!  It is NOT the best picture because Mike was grabbing the plate so fast because it smelled sooo good!

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

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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