Stuffed Buffalo Chicken Breasts
Buffalo chicken breasts stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Filling
- 0.25 cup shredded 2% cheddar
- 4 wedge Laughing Cow cheese
- 0.33 cup celery stalk (minced)
- 0.25 cup green onion (minced)
- 0.25 cup carrot (minced)
- salt and pepper to taste
Chicken and Breading
- 5 breast thin boneless chicken breasts cutlets (3 oz each)
- 15 cracker reduced fat Ritz Crackers (crushed into crumbs or gluten-free panko)
- 1 tbsp light mayonnaise
- 6 tbsp Franks hot sauce
- 1 tbsp lemon juice
- 2 tsp unsalted butter
- 0.5 tsp garlic powder
- olive oil spray
Instructions
Preparation Steps
- 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. Roll up each cutlet.
- In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
- 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 oil. 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.
Notes
This recipe is perfect for Super Bowl parties or any night when you're craving bold, spicy flavors without the guilt.