So, like most guys, one of Z's favorite recipes is buffalo wings. This doesn't make the best or most healthy meal in the world, but I found a recipe that could perhaps change all of that. I found this recipe in Cooking Light and made it for Z and one of his friends. It was delicious! So of course I had to share. :) I serving has 392 calories. If you cut down the filling, this could cut it down even further.
Blue Cheese-Stuffed Chicken with Buffalo Sauce
Fire Level: yellow-red
INGREDIENTS
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tbs. reduced-fat sour cream
- 1 tsp. fresh lemon juice
- 1/8 tsp. freshly ground black pepper
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tbs. 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 1/2 tbs. butter, divided
- 6 tbs. finely chopped, drained, bottled roasted red bell peppers (you can find these in the same grocery aisle as the olives, capers, etc.)
- 2 tsp. water
- 1 tsp. Worcestershire sauce
- 1 tsp. minced fresh garlic
- 1/2 tsp. hot sauce (we like things FIERY at our house, so I added more like 1 to 1 1/2 tsp. To make this a yellow recipe, remove this ingredient completely)
STEP 1: Prep the Ingredients
Get all your ingredients out, preheat the oven to 350 degrees, grab a mixing bowl, spoon, a large oven-proof skillet, and small sauce pan. Also get out a few shallow dishes (wide bowls or plates with high edges will work). Place the flour in one dish, the panko breadcrumbs in a second, and mix the egg and milk in a third.
STEP 2: Prep the Chicken
Take the chicken breasts and make a "pocket." To do this, identify the thickest part of the chicken breast. Take a knife and cut a slit along the upper corner of the breast about an inch or so long depending on how long the thick portion of the breast is. Be sure to cut the slit deep enough to be able to stuff the cheese mixture into it, but make sure you do not cut all the way through or else the cheese mixture will melt out the other side of the breast. If this sounds confusing, check out this cheesy video which demonstrates how to do this: http://www.youtube.com/watch?v=zEtgIXLIt9A
STEP 3: Make the good stuff!
Combine the first 4 ingredients in a mixing bowl. Don't worry about getting the mixture smooth or making sure the blue cheese chunks are all blended. Chunky is good!
STEP 4: Finish off the chicken
Stuff the chicken with the mixture, dividing it evenly among each breast. Unless you want to stuff a little extra in the chicken breast that is going to your honey. :) Then, take each breast and bread it. First, dredge each chicken breast in flour, then dip it in the egg mixture, and finally dredge it in the panko bread crumbs.
STEP 5: Freak out your honey
After finishing each chicken breast, you will notice your fingers are caked in a floury, flaky, paste-like substance. Chase around your kids or sweetheart with your zombie hands! Well, I thought it was funny...
STEP 6: Cook the Chicken
Heat a large, oven-proof skillet over medium-heat. An oven proof skillet will not have plastic or rubber handles, anything that would melt in the oven. I didn't have an oven-proof skillet, so I first cooked the chicken in a regular skillet, then transferred the chicken to a casserole dish for the oven portion.
Add 1 tbs. butter to the pan and swirl it around until the butter melts. Arrange the chicken in the pan and cook for 4 minutes or until browned on the bottom side. Turn the chicken over and place the skillet in the oven. Bake for 20 minutes or until done.
STEP 7: Make the Sauce
While the chicken is baking, combine the remaining butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring the ingredients to a simmer. Remove from the heat and stir in the hot sauce right at the end.
STEP 8: ENJOY!
Pour the sauce over each chicken breast and dig in!!
Sides: I served this dish with homemade mashed potatoes and corn on the cob. It was a delicious meal!!
