Thursday, August 30, 2012

Stuffed Buffalo Chicken Breasts

Last week, I tried a new recipe for dinner. That is new recipe number 22 for those who are keeping track! Only 3 more new recipes to go before reaching my goal this year! This most recent recipe was one of my husband's favorites. He literally sat in the chair for an enitre minute after eating, just staring off in to space. I asked him what he was thinking about and he said that he was just enjoying the taste in his mouth from dinner. He makes me laugh! For those of you who like buffalo chicken wings dipped in bleu cheese, this is a healthier way to take care of that craving!

Stuffed Buffalo Chicken Breasts

Stuffed Buffalo Chicken Breasts

Servings: 5 
Nutrition per serving: Calories: 172; Fat: 5 g; Carbs: 5 g; Protein: 22 g

  • 1/4 cup shredded 2% cheddar
  • 4 wedges light Laughing Cow blue cheese 
  • 1/3 cup celery stalk, minced
  • 1/4 cup green onion, minced
  • 1/4 cup carrot, minced
  • salt and pepper, to taste
  • 5 (3 oz each) thin boneless chicken breasts cutlets
  • 15 reduced fat Ritz Crackers, crushed into crumbs
  • 1 tbsp light mayonnaise
  • 6 tbsp Franks hot sauce
  • 1 tbsp lemon juice
  • 2 tsp light butter
  • 1/2 tsp garlic powder
  • cooking spray 

Preheat the oven to 400°F. Lightly spray a baking dish with oil.
Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.

Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.

In one bowl make a breading station out of crushed ritz crumbs. In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.

Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.

Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve.

I put the leftovers from this recipe in containers and froze them. They lasted about a week before we just had to bring them back out for dinner. We chopped up the chicken and tossed it in to a salad. It was the best buffalo chicken salad I've ever had! This is definitely a meal we will have again and again!

Let me know if you give this recipe a try and how you liked it!

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