This post may contain affiliate links. Read my disclosure policy.
Buffalo Chicken Breasts are filled with cheese, shredded carrots, and minced celery, after which rolled, breaded, baked, and drizzled with hot sauce. Sound enticing? It needs to be – that is good things!
Stuffed Buffalo Chicken Breasts
One in every of my subscribers kindly shared this Stuffed Buffalo Chicken Breast recipe with me over a decade ago. I find it irresistible when my fans share their creations with me to share with all of you, especially when it’s something delicious. If you happen to know the way much I like stuffed chicken breast, you understand I used to be throughout this version! They’re really easy to make, and the combos are limitless. A couple of of my favorites are Jalapeño Popper Stuffed Chicken Breast, and Spinach Stuffed Chicken Alla Parmigiano. And for those who want more buffalo chicken ideas, this Buffalo Chicken Dip and Buffalo Chicken Salad are at all times successful!
How To Make Stuffed Buffalo Chicken Breasts
- Stuffing: To make the stuffing mixture, mix cheddar cheese, Laughing Cow cheese, blue cheese, celery, green onion, carrot, salt, and pepper. Lay out the cutlets and spread an equal amount of the mixture in the center. Roll the chicken.
- Dredging Station: Put the crushed Ritz crackers in a single shallow bowl. In one other one, mix mayo, one tablespoon of hot sauce, and lemon juice.
- Coat: Cover the chicken within the mayo mixture after which the crumbs. Roll the chicken and place it on a greased baking sheet. Proceed with the remaining chicken.
- Bake: Calmly spray the tops of the chicken with cooking spray and bake for half-hour at 400°
What’s buffalo sauce product of?
This quick buffalo sauce is product of melted butter, Frank’s hot sauce, and garlic powder.
What to Serve with Stuffed Chicken Breasts
Here’s just a few side dish recipe ideas to go together with stuffed chicken breasts:
Variations & Suggestions:
- Hot Sauce: I like Frank’s hot sauce, but you need to use whatever you favor. If you happen to don’t like spicy food, this recipe probably isn’t for you, but you’ll be able to at all times omit the new sauce or use less for a light stuffed chicken.
- Chicken: To save lots of time I prefer to buy pre-sliced thin chicken breast cutlets. If you happen to can’t find them pre-cut on the supermarket, you’ll be able to cut boneless, skinless breasts and pound them to make them thinner.
- Mayo: Swap mayo for an egg or Greek yogurt.
- Gluten-free: Substitute Ritz crackers for gluten-free panko.
- Cheese: If you happen to don’t have Laughing Cow, reduced-fat cream cheese will work.
- Leftovers: If you have got leftover stuffed chicken, store it within the refrigerator for up to 3 days or within the freezer for 3 months.
More Stuffed Chicken Recipes You’ll Love:
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 5 servings
Serving Size: 1 stuffed breast
-
Preheat the oven to 400°F. Calmly 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 center and spread in the middle.
-
In a single bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
-
In one other bowl mix mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
-
Roll chicken breasts within the mayonnaise mixture, then into cracker crumbs, and placed on a flippantly greased pan, seam side down.
-
Calmly spray top of chicken with oil. Bake half-hour.
-
While the chicken cooks, melt butter and blend with the remaining hot sauce and garlic powder.
-
Drizzle buffalo sauce over finished chicken breast and serve.
Last Step:
Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.
Serving: 1 stuffed breast, Calories: 172 kcal, Carbohydrates: 5 g, Protein: 22 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 58.5 mg, Sodium: 799 mg, Fiber: 0.6 g, Sugar: 1.7 g