Monday, March 29, 2010
This recipe is from Cooking Light and it's not as bad for you as it looks =) The chicken was very good and crispy. I love blue cheese (er, any cheese!) but Jason does not. I didn't tell him it was stuffed with anything just to see if he'd notice and... he did. But he ate it anyways. To please The Picky One, I'll use another kind of cheese next time.
Blue Cheese-Stuffed Chicken with Buffalo Sauce
1/2 cup crumbled blue cheese
1 tablespoon reduced fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon fresh ground black pepper
4 (6 ounce) boneless, skinless chicken breast halves
1/4 cup all purpose flour
2 tablespoons 2% milk (I used skim - it's what I had)
1 large egg, lightly beaten
1 cup panko
1.5 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers (mini chopper is great for this!)
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce (I used more - just added until it tasted good)
Preheat oven to 350.
Combine first 4 ingredients in small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture into pockets.
Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with one piece of chicken at a time, dredge chicken in flour, then dip in egg mixture, then dredge in panko. Repeat until all are finished.
Heat a large overproof skillet over med-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes until browned. Don't mess with it until one side is browned or the breading will come off! Turn the chicken over and put skillet in oven for 20 minutes or until done.
While chicken bakes, combine remaining 1.5 teaspoon butter, peppers, water, Worcestershire, and garlic in small saucepan over medium heat. Bring to a simmer or until butter melts. Remove from heat and stir in hot sauce. Serve sauce with chicken.
Posted by Aimee ~ See Aimee Cook at 10:42 PM