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Friday, March 19, 2010

Blue Cheese Stuffed Chicken with Buffalo Sauce







Bite This!



You can't see the blue cheese but it's there, in every single bite.  
The blue cheese just melts right into the chicken.  Yummmmmmm!



The Players!



Ok, this step is not for the squeamish!  
Use gloves if you are.   Now get it done! 
 Insert your knife into the thick end of the chicken breast and make a slit.  
Keep cutting making a pocket for the cheese.


See, there's the pocket.



Combine ¼ cup of crumbled blue cheese, ½ tablespoon reduced-fat sour cream, 
½ teaspoon lemon juice, freshly ground pepper in a small bowl.  
Mix it well to combine all the ingredients.



Let's get messy!  Stuff it baby, anyway you can, just get it in there.



You will need three shallow dishes for the next step.
Place flour in first dish.  
Combine milk and egg in the second dish, stirring well to incorporate.  
Place panko in the third dish.  



Working with 1 chicken breast at a time, dredge chicken in flour,



 Then dip into egg mixture, 



Dredge in panko.  Now your ready to go.  



Heat a large ovenproof skillet over medium-high heat.  
Add 1 tablespoon of butter to pan;swirl until butter melts.  Place the chicken in pan



Cook for 4 minutes or until browned then turn chicken over, just once,  make sure it is this brown. 



Place skillet in oven. Bake at 375 degrees for 20 minutes or until done.



Finely chop roasted red bell peppers. 



Combine remaining 1 teaspoon butter, red bell pepper, water, garlic and Worcestershire sauce in a small sauce pan over medium heat.  Bring to a simmer for 3 minutes.  Remove from heat and stir in hot sauce, add more if you want it hotter. 



Here it is, fresh out of the oven, I like mine without the buffalo sauce!



One Bite after another.


Happy Eating!


The Recipe:

Blue Cheese Stuffed Chicken with Buffalo Sauce


¼ cup of crumbled blue cheese
½ tablespoon reduced-fat sour cream
½ teaspoon lemon juice
Freshly ground pepper
2 skinless, boneless chicken breast halves
¼ cup all purpose flour
1 ½ tablespoons of 2% reduced-fat milk
1 large egg lightly beaten
1 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon of butter, divided
3 tablespoons finely chopped bottled roasted red bell peppers
1 teaspoon water
½ teaspoon Worcestershire sauce
1 teaspoon minced garlic 3 shakes of Tabasco sauce

Preheat oven to 375 degrees.

Combine ¼ cup of crumbled blue cheese, ½ tablespoon reduced-fat sour cream, ½ teaspoon lemon juice, freshly ground pepper in a small bowl.  Cut a horizontal slit  through thickest portion of each chicken breast to form a pocket.  Be sure not to poke through to the outside.  Stuff cheese mixture evenly into pockets.

You will need three shallow dishes for the next step.
Place flour in first dish.  Combine milk and egg in the second dish, stirring well to incorporate.  Place panko in the third dish.  Working with 1 chicken breast at a time, dredge chicken in flour, then dip into egg mixture, dredge in panko.

Heat a large ovenproof skillet over medium-high heat.  Add 1 tablespoon of butter to pan; swirl until butter melts.  Arrange chicken in pan; cook for 4 minutes or until browned.  Turn chicken over; place skillet in oven.  Bake at 350 degrees for 20 minutes or until done.

While chicken is baking, combine remaining 1 teaspoon butter, red bell pepper, water, garlic and Worcestershire sauce in a small sauce pan over medium heat.  Bring to a simmer for 3 minutes.  Remove from heat and stir in hot sauce, add more if you want it hotter.  Serve with the chicken.


Happy Eating!


 Adapted from Cooking Light








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