Blue Cheese Stuffed Chicken with Buffalo Sauce

By Rosemarie

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

Details

Servings 4

Preparation

Step 1

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.