Stuffed Buffalo Chicken Breasts

If you are like me, you are constantly looking for new ways to make chicken breasts. My goal in life is to exhaust all the ways to make healthy cooking taste great, which is why chicken is purchased weekly. Gone are the days of making plain old grilled chicken. Done with that. I’m all about trying new marinades and new ways to flavor it up.

Here are a few of the tasty ways I’ve been cooking up this bird we all love.

• Add curry. My Chicken Curry with Vegetables is one of our favs. The curry sauce MAKES it so dang tasty and you should totally try it.
• Use a tasty marinade. My Grilled Chicken Cobb Salad has the BEST marinade, and I often use it even if I’m not making this salad.
• Sauté it. I love my Classic Chicken Parmesan Recipe, and the way the chicken is sautéed and lightly breaded adds so much flavor. Try it!
• Use it in soups. Try one of our fav soups – my Chicken Tortilla Soup or the super healthy Anti-Inflammatory Chicken Ginger Soup.
• Stuff it. Make THIS delicious recipe or Creamy Jalapeño Stuffed Chicken or Jalapeño Popper Stuffed Chicken.

Ingredients needed for Stuffed Buffalo Chicken Breasts:

• Chicken – You’ll need four large chicken breasts.
• The Stuffing – A combination of cream cheese (light, if desired), blue cheese crumbles, and diced green onion.
• The Breading – All-purpose flour, an egg plus buffalo sauce, and Panko bread crumbs.
• Other – Salt and pepper plus avocado oil (or canola oil) for sautéing.
• Buffalo Sauce – A combination of Frank’s red hot sauce, olive oil, honey, and seasonings (onion powder, smoked paprika, and black pepper).

How to make Stuffed Buffalo Chicken Breasts:

1. Prep chicken. Butterfly the chicken breasts and then cut the breasts in half. Then use a meat tenderizer to pound the chicken thinner. I recommend using plastic wrap when pounding to avoid cantamination.

2. Combine stuffing mixture. Place ingredients in mixing bowl – the cream cheese (light), blue cheese, and the diced onions. Use a hand mixer to combine.

3. Roll chicken. Place an even amount of the stuffing mixture on each chicken breast and roll them up tightly.

4. Add a light breading to the rolled chicken. Use three bowls for the breading process – 1) flour, 2) an egg plus Frank’s sauce, and 3) Panko bread crumbs. Dip each chicken roll in the flour, then the egg/hot sauce, and finally, the bread crumbs.

5. Sauté. Heat up a large cast iron skillet over medium high heat. Add some avocado oil (or canola oil) and sauté chicken on all sides, being careful to keep it rolled up and stuffing inside. You are just browning the chicken here, in batches.

6. Make buffalo sauce. In a mixing bowl, combine all ingredients – Frank’s hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Whisk until well combined.

7. Bake. Place the sautéed chicken in a large casserole dish. Drizzle the buffalo sauce (reserve some for later) over top the sautéed chicken. Bake at 375 degrees for approximately 25 minutes, or until the chicken reads 165 degrees on a digital thermometer.

8. Serve. Serve the stuffed buffalo chicken, with a drizzle of the reserved buffalo sauce, over rice or pasta, or with some roasted veggies.

What I love about this chicken:

• Creamy – That filling mixture is the perfect balance. The combo of cream cheese and blue cheese is SO good!
• Spicy – I love Frank’s sauce, and the addition of honey calms the spice level down to a perfect balance. If you want less spice, use MORE honey!
• Filling – One or two of these chicken rolls will fill you up, especially if you add in some rice or pasta, and a nice side of veggies or salad.
• Fairly healthy – These are pretty lean, high in protein and great portion control!

Tips for making stuffed chicken breasts:

• Make sure you buy large enough chicken breasts to be able to easily butterfly them. You want thin pieces of chicken to make it easier to roll up.
• Don’t overstuff the chicken. You want most of the stuffing to stay inside the chicken, so don’t add more stuffing than the recipe calls for.
• Sauté over medium high heat. When sautéing the chicken, use enough heat to get a good sear on all sides of the rolled up chicken.
• Use a digital thermometer to check chicken for doneness. This will ensure that the chicken is cooked to perfection.

Kitchen Tools used for this recipe: (Affiliate Links)

• Hand Mixer
• Glass Meal Prep Containers
• 9-Inch Whisk
• Pre-Seasoned Cast Iron Skillet (12-Inch)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue