Stuffed Buffalo Chicken Breasts are stuffed with two types of cheese and green onions, then rolled, sautéed, drizzled with a hot sauce mixture, and finally, baked in the oven. A filling dinner for all the chicken lovers out there!
Course: Main Dish
Keyword: blue cheese stuffed chicken, stuffed buffalo chicken breasts
Author: Sue Ringsdorf
4large chicken breasts- butterflied and sliced in half
6oz.cream cheese light
4oz.crumbled blue cheese
1/4cupgreen onions- diced
kosher salt and freshly ground black pepper- to taste
3/4cuppanko bread crumbs
For the buffalo sauce:
1/3cup Frank's Hot Sauce
1.5Tablespoonshoney- or more, for extra sweetness
Butterfly the chicken breasts and then cut them in half. Use a meat tenderizer to pound the chicken thin. I recommend using plastic wrap when pounding to avoid cantamination.
In a mixing bowl, combine the stuffing ingredients - the cream cheese (light), blue cheese crumbles, and diced green onion. Use a hand mixer to combine.
Place an even amount of stuffing on each chicken breast, and roll them up tightly. You may need a couple of toothpicks to secure, but remove them right before you saute.
Place breading ingredients in three dishes - 1) the flour, 2) the egg plus buffalo sauce, and 3) the Panko breadcrumbs. Dip each rolled chicken breast in the flour, the egg/buffalo sauce, and then the breadcrumbs.
Heat a cast iron skillet over medium-high heat. Add some avocado oil (or canola oil) and heat up. Then add some of the breaded and rolled chicken to the pan, and saute on all sides until browned. If you start on the "open side" first, this may help keep the stuffing inside the chicken. Repeat until all chicken is seared.
Place the browned chicken in a large casserole dish.
Pepare the buffalo sauce by combining all ingredients - Frank's hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Reserve a little of the sauce, and pour the remainer over the sauteed chicken.
Bake the stuffed chicken breasts in a preheated 375 degree oven, for approximately 25 minutes, or until the chicken is cooked through. A digital thermometer should read 165 degrees when done.
Serve the chicken with a drizzle of the reserved buffalo sauce, over rice or pasta, or with some roasted veggies.
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.