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Blue Cheese-Stuffed Chicken with Buffalo Sauce

Blue Cheese-Stuffed Chicken with Buffalo Sauce comes together with Crumbled Blue Cheese, Reduced Fat Sour Cream, Fresh Lemon Juice, Freshly Ground Black Pepper, and Skinless Boneless Chicken Breast Halves. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 1 tsp
• 1/8 tsp
• 4
• 1/4 cup
• 2 tbsp
• 1
• 1 cup
• 1 1/2 tbsp
• 6 tbsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Through thickest portion of each chicken breast half to form a pocket.

2. 2

   Stuff cheese mixture evenly into pockets.

3. 3

   Place flour in a shallow dish.

4. 4

   Combine milk and egg in a shallow dish, stirring well with a whisk.

5. 5

   Place panko in a shallow dish.

6. 6

   Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko.

7. 7

   Repeat procedure with remaining chicken, flour, egg mixture, and panko.

8. 8

   Heat a large ovenproof skillet over medium-high heat.

9. 9

   Add 1 tablespoon butter to pan; swirl until butter melts.

10. 10

    Arrange chicken in pan; cook 4 minutes or until browned.

11. 11

    Turn chicken over; place skillet in oven.

12. 12

    Bake at 350� for 20 minutes or until done.

13. 13

    While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat.

14. 14

    Bring to a simmer; cook until butter melts.

15. 15

    Remove from heat, and stir in hot sauce.

16. 16

    Serve sauce with chicken.

17. 17

    Source of Original Recipe: Cooking Light Magazine

18. 18

    Photos of this dish are at

19. 19

    Contributed to the FareShare Gazette by Art; May 24, 2010 www.fareshare.net