Blue Cheese-Stuffed Chicken with Buffalo Sauce

Blue Cheese-Stuffed Chicken with Buffalo Sauce
Photo by Romulo Yanes, Randy Mayor

Ingredients

  • 6 tablespoons finely chopped drained bottled roasted red bell peppers
  • ½ cup (2 ounces) crumbled blue cheese
  • 2 teaspoons water
  • 1 large egg, lightly beaten
  • ½ teaspoon hot sauce
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons 2% reduced-fat milk
  • + 8 more ingredients
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 tablespoon reduced-fat sour cream
    • 1 cup panko (Japanese breadcrumbs)
    • 1 teaspoon minced fresh garlic
    • 1 ½ tablespoons butter, divided
    • ¼ cup all-purpose flour
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon Worcestershire sauce

1. Preheat oven to 350°. 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 w...

View full recipe at My Recipes

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