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.

Buffalo Chicken goodness!

This has to be one of my most requested recipes that I make! It's perfect for a party and feeds a crowd on one turn of it!

Mr. Tana-Licious loves buffalo chicken... as does my future brother-in-law! So when we got together to celebrate his birthday this past weekend, this was on the top of his "must have" list.

I happily obliged! :)

Buffalo Chicken Dip



8 oz. pkg. cream cheese
1/2 cup bleu cheese dressing
1/2 cup Buffalo wing sauce
1/2 cup shredded mozzarella cheese
2 cups canned chicken, drained


Heat oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften.

Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken (make sure it is broken up into smaller chunks).

Bake 20 minutes or until mixture is heated through; stir. Serve with crackers (I used Towne House Toppers)

Who says that buffalo sauce is just for wings?

Mr. Tana-Licious & my father went absolutely crazy over this dish! It's chicken... stuffed with everything that makes buffalo wings so fabulous!

The only adaptations I made to the recipe are that I spooned the leftover cheese mixture over the pieces of chicken and drizzled the remaining buffalo sauce on top of that. Gave it a little extra kick!


Stuffed Buffalo Chicken




2 Pound(s) chicken breast halves
4 Tablespoon(s) plus 5 T softened, divided butter
1 Clove(s) minced garlic
4 Ounce(s) bottle hot sauce
8 Ounce(s) room temperature cream cheese
1 Cup(s) ranch dressing
3/4 Cup(s) chopped celery
1/2 Pound(s) crumbled blue cheese
olive oil for frying

Mix together cream cheese, Ranch dressing, celery, 5 T butter and blue cheese. Form into 3" oval patties. Melt 4 T butter. Add hot sauce and garlic. Flatten chicken until 1/4" thick. Arrange cheese mixture on chicken & roll up, tucking in sides to enclose filling. Secure the ends with wooden picks. Dust chicken rolls in flour. Dip in the butter/Red Hot/garlic mixture. Roll in bread crumbs. Spoon remaining cheese mixture over top of chicken. Drizzle remaining hot sauce mixture over top of the cheese. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.

Food Bloggin'

So I've decided to start my own food blog. I've been inspired by a few blogs that I've seen on the fabulous world wide web and decided to go for it! This is me going for it... ;)

So last night I made Buffalo Chicken pizza for dinner. Buf Chix is a fav of my dear fiance (hereinafter will be known as Mr. Tana-Licious) so I gave it a whirl. I bleiev I used a Rachel Ray receipe but modified it slightly. What a hit it was! Original receipe called for scallions on top but I omitted those completley... Enjoy loves!


Buffalo Chicken Pizza



3/4 pound chicken breast cutlets (I used 2 half breasts = 1 whole breast)
Extra-virgin olive oil, for drizzling
Salt, pepper, garlic powder (to season chicken)
1 pizza dough, store bought or from your favorite pizzeria
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles

Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with s, p, gp. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.Remove the chicken from grill and thinly slice it.
Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, and cheeses. Bake 18-25 minutes or until crisp.