Blue Cheese-Stuffed Chicken

Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan CALORIES 392 ; FAT 12.9g (sat 6.7g,mono 3.4g,poly 1g); CHOLESTEROL 175mg; CALCIUM 120mg; CARBOHYDRATE 18.5g; SODIUM 421mg; PROTEIN 47.4g; FIBER 1.1g; IRON 2.3mg

Blue Cheese-Stuffed Chicken
Blue Cheese-Stuffed Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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