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Blue Cheese-Stuffed Chicken with Buffalo Sauce

Digital Photos by Art Guyer

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                                                          * Exported from MasterCook *

                                               Blue Cheese-Stuffed Chicken with Buffalo Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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) or more
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

1. Preheat oven to 375.

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. Resist the urge to turn the chicken before it's time; otherwise you risk
having the breading stick to the pan.

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.

Source of Original Recipe: Cooking Light Magazine
Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

Note: My son and I worked on this one together. We doubled this recipe and it
scaled pretty good. We actually did 9 breast halves, but did not stuff one small
one. Due to the number of pieces we did, we did not put the skillets in the oven,
but instead browned both sides (the second side only lightly) and then put them
on a rack that we placed inside a foil-lined baking sheet. That keeps the bottom
from getting soggy as the chicken finishes cooking in the oven. Make certain
you use a thermometer to check the internal temperature of the thickest breast
half; it should reach 165F (74C) before you serve it. Also, the sauce was not as
good as we expected, next time we will find a different recipe for a "wing sauce"
or even try one of the bottled ones. If you are like us, we like sauce, so heavy
up on the volume of that too! I took these photos while my son was doing the
work!


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

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Stuffing Breaded In the Skillet On the Rack


 

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