Blue Cheese Stuffed Chicken with Buffalo Sauce
Chicken breast stuffed with a cheese and pepper filling, breaded and fried and served with a buffalo sauce on top.
Print
Pin
Servings: 4
Calories: 470kcal
Ingredients
- 1/2 cup Blue Cheese
- 1 tbsp Sour Cream
- 1 tsp lemon juice
- 1/8 tsp black pepper
- 1-1/2 pounds Chicken Breasts approximately 4 smaller or 2 large breasts
- 1/4 cup coconut flour
- 2 tbsp heavy cream
- 1 large egg
- 3/4 cup ground pork rinds
- 2 tbsp butter
- 1/4 cup finely chopped drained bottled roasted red bell peppers
- 2 tsp liquid from roasted red bell peppers
- 1 tsp Worcestershire Sauce
- 1 garlic clove minced
- 1 tbsp hot sauce
Instructions
- Preheat oven to 350°.
- 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.
- 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 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.
- While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
Nutrition
Serving: 1chicken breast and 4 tsp sauce | Calories: 470kcal | Carbohydrates: 8g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Cholesterol: 185mg | Sodium: 925mg | Fiber: 3g | Sugar: 2g