Buffalo Stuffed Chicken Breasts

Stuffed chicken breasts are a fun spin on chicken.  These use traditional buffalo wing flavors of hot sauce, celery, carrot and blue cheese.  This recipe is from Skinnytaste with some slight adaptations – I chose to cut out the shredded cheddar in the stuffing mixture, used sour cream instead of mayo for breading the chicken and slightly increased the size of each chicken breast.

Note: If you buy thicker chicken breasts, have the butcher at the grocery store slice them in half length-wise to end up with 4 thinner chicken breasts which will work great for stuffing!

Servings:  4

Size:  1 stuffed chicken breast
Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredient List:

4 thin chicken breasts (4 oz. each)

⅓ cup carrot, minced

⅓ cup celery, minced

⅓ cup green onions, chopped

4 wedges Laughing Cow blue cheese

Salt and pepper

15 Ritz crackers, reduced fat

1 Tbsp. light sour cream

1 Tbsp. lemon juice

Frank’s hot sauce

Cooking spray

Directions:

Preheat oven to 400°. Use cooking spray to lightly grease a baking dish.  In a small bowl, mix together the carrot, celery, green onions and Laughing Cow cheese.  Divide this mixture evenly between the 4 thin chicken breasts, then roll-up each cutlet to make a stuffed chicken breast.  Crush the Ritz crackers in a ziplock bag to make a crumb mixture for your chicken breading.  In a small bowl, mix together the sour cream, lemon juice and 1-2 Tbsp. of hot sauce based on your preference.  Set up an assembly line for breading your stuffed chicken breasts.  First roll each in the hot sauce mixture, then the cracker crumbs, making sure the crumbs evenly coat the chicken.  Lay the chicken in a baking dish, seam side down so they don’t open up.  Bake for 30-35 minutes, or until chicken is cooked through.  Drizzle the top with additional hot sauce for more buffalo flavor.

Tip:

An easy side dish to serve with this meal that doesn’t require many extra ingredients is a side salad of cucumbers, celery and carrot with light blue cheese dresses.  We had it just as an all veggie salad, but you could serve it over romaine lettuce too.

XOXO Megan