Stuffed Buffalo Chicken Breasts
Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff!
This recipe was so kindly shared with me from one of my subscribers. I love it when my fans share their recipe creations with me to share with all of you, especially when it’s something really good! If you know how much I love stuffed chicken breast, you know I was all over this!
I served this with a crisp salad of lettuce, cucumbers, carrots and celery drizzled with homemade skinny blue cheese dressing. It was the perfect compliment and a wonderful meal.
Servings: 5 Serving Size: 1 stuffed breast • Points +: 5 pts • Smart Points: 5
Calories: 172 • Fat: 5 g • Carbs: 5 g • Fiber: 0.6 g • Protein: 22 g • Sugar: 1.7 g
Sodium: 799 mg (without salt)
- 1/4 cup shredded 2% cheddar
- 4 wedges light Laughing Cow blue cheese
- 1/3 cup celery stalk, minced
- 1/4 cup green onion, minced
- 1/4 cup carrot, minced
- salt and pepper, to taste
- 5 (3 oz each) thin boneless chicken breasts cutlets
- 15 reduced fat Ritz Crackers, crushed into crumbs
- 1 tbsp light mayonnaise
- 6 tbsp Franks hot sauce
- 1 tbsp lemon juice
- 2 tsp light butter
- 1/2 tsp garlic powder
- cooking spray (I used my Misto)
Preheat the oven to 400°F. Lightly spray a baking dish with oil.
Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.
In one bowl make a breading station out of crushed ritz crumbs. In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve.
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