STUFFED BUFFALO CHICKEN BREASTS
Buffalo Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff!
Provided by Gina
Categories Dinner
Time 50m
Number Of Ingredients 14
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.
- In one bowl make a breading station out of crushed ritz crumbs.
- 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 cooking spray.
- 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.
Nutrition Facts : ServingSize 1 stuffed breast, Calories 172 kcal, Carbohydrate 5 g, Protein 22 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 58.5 mg, Sodium 799 mg, Fiber 0.6 g, Sugar 1.7 g
SPICY BUFFALO STYLE STUFFED CHICKEN BREASTS
Steps:
- Heat the oven to 350 degrees F.
- Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
- In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.
BUFFALO CHICKEN SKILLET
Both simple and amazing, this is a family favorite!
Provided by Mich
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 39m
Yield 8
Number Of Ingredients 8
Steps:
- Sprinkle salt and black pepper over chicken breast tenderloins.
- Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
- Dip both sides of each chicken breast in the eggs and then in the panko.
- Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
- Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
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BUFFALO STUFFED CHICKEN BREAST ON THE GRILL - VINDULGE
From vindulge.com
5/5 (2)Category EntreeCuisine AmericanTotal Time 40 mins
- In a medium size bowl combine cheddar cream cheese, celery, carrots, hot sauce, and celery salt. Mix.
- Using a sharp knife, cut a horizontal pocket on thicker side of the chicken breast, but don't cut all the way through the chicken. Stuff the breasts with the filling.
- Season the chicken breasts with salt, pepper, and granulated garlic. Place chicken over the direct side of the grill for 8 minutes or until you see good grill marks. Gently flip the chicken breasts and cook for another 6 to 8 minutes until good grill marks then move to indirect heat.
BREADED CHICKEN BREASTS STUFFED WITH SPINACH AND …
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4.5/5 (15)Total Time 30 minsServings 4Calories 597 per serving
- Pre-heat oven to 375 Degrees F. Heat the olive oil in a skillet on medium high heat. Add the garlic and cook for about 20 seconds or until it begins to brown on the edges. Add the spinach, season with salt and pepper. Cook for about a minute until the spinach wilts (You can also use thawed, frozen spinach instead of fresh, but you will only need a small amount, since the spinach is already wilted). Set aside to cool.</span>
- While the spinach is cooling, butterfly and pound the chicken breasts even. Top with 2-3 teaspoons of spinach and 2 slices of mozzarella or pepperjack cheese. Roll up tightly. Repeat with remaining chicken.
- Prep the breading station. Crack 2 eggs in a large plate. Combine panko and italian breadcrumbs in another plate. Dredge the chicken in the egg wash and then in the breadcrumbs.
- Heat up 1/4 cup oil in a 8 or 10 inch skillet on medium high heat, until the oil is hot and shimmering. Add the chicken to the oil and cook for about 1-2 minutes on all 4 sides, until the chicken is golden brown on all sides.
STUFFED BUFFALO CHICKEN BREASTS - SUEBEE HOMEMAKER
From suebeehomemaker.com
5/5 (1)Total Time 1 hrCategory Main DishCalories 349 per serving
- 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.
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