Tuesday, June 15, 2010

The way to my husbands heart...

Is via buffalo wing flavored items... buffalo chicken dip, buffalo chicken pizza, buffalo chicken cookies... ok, maybe not that last one, but you get the point. Mr. M loves him any meal inspired by the famous chicken wing and this meal, was no exception. And bonus points for the recipe being derived from Cooking Light!

I am a huge blue cheese fan so after one read through of the recipe, I knew I had to have it. The cheese, once folded with light cream cheese, became very easy to stuff into the butterflied breast and stayed intact surprisingly well during the browning and then sub sequential baking process. That is, until I cut into it, and had a blue cheese moat on my plate. That my friends, is pure heaven.

I made a few minor adaptations to the original recipe, which I've noted below and would make it with the same adaptations again in the future!

Enjoy :)

Blue Cheese-Stuffed Chicken with Buffalo Sauce

(adapted from Cooking Light)

3/4 cup crumbled blue cheese
2 tablespoons fat free cream cheese
1 teaspoon lime juice
1/8 teaspoon freshly ground black pepper
2 skinless, boneless chicken breast
1/4 cup all-purpose flour
2 tablespoons 1% reduced-fat milk
1 large egg, lightly beaten
1 cup panko breadcrumbs
1 1/2 tablespoons butter, divided
1 tablespoon extra virgin olive oil
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
2 teaspoons hot sauce
2 tablespoons buffalo sauce

Preheat oven to 350°.

Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff cheese mixture evenly into pocket.

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 and extra virgin olive oil to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over and allow to brown another 4 minutes.

Place skillet in oven. Bake at 350° for 20 minutes or until done.

While chicken bakes, combine remaining butter, 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 and buffalo sauce. Serve sauce with chicken.

1 comment:

  1. I travel between Warwick,RI (my hometown) and Burlington VT all the time, and up there they have the most amazing cheeses! Well, Cabot just came out with Buffalo cheddar cheese. Ive only seen it in their local stores so far. I bought some while I was up there for my buffalo obsessed guy pals and they loved it! I also made my buffalo chicken mac & cheese with it instead of regular cheddar and it rocked!