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Stuffed Buffalo Chicken Breasts

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Buffalo Stuffed Chicken Breasts are filled with cheese, shredded carrots, and minced celery, and then rolled, breaded, baked, and drizzled with hot sauce. Sound enticing? It should be – this is good stuff!

Stuffed Buffalo Chicken Breasts

Stuffed Buffalo Chicken Breasts

One of my subscribers kindly shared this Stuffed Buffalo Chicken Breast recipe with me over a decade ago. I love it when my fans share their creations with me to share with all of you, especially when it’s something delicious. If you know how much I like stuffed chicken breast, you know I was all over this version! They are so easy to make, and the combinations are endless. A few of my favorites are Jalapeño Popper Stuffed Chicken Breast, and Spinach Stuffed Chicken Alla Parmigiano. And if you want more buffalo chicken ideas, this Buffalo Chicken Dip and Buffalo Chicken Salad are always a hit!

Stuffed Buffalo Chicken Breasts

How To Make Stuffed Buffalo Chicken Breasts

  1. 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 middle. Roll the chicken.
  2. Dredging Station: Put the crushed Ritz crackers in one shallow bowl. In another one, combine mayo, one tablespoon of hot sauce, and lemon juice.
  3. Coat: Cover the chicken in the mayo mixture and then roll it in the crumbs. Place it on a greased baking sheet and continue with the remaining chicken.
  4. Bake: Lightly spray the tops of the chicken with cooking spray and bake for 30 minutes at 400°

What is buffalo sauce made of?

This quick buffalo sauce is made of melted butter, Frank’s hot sauce, and garlic powder.

What to Serve with Stuffed Chicken Breasts

Here’s a few side dish recipe ideas to go with stuffed chicken breasts:

Variations & Tips:

  • Hot Sauce: I love Frank’s hot sauce, but you can use whatever you prefer. If you don’t like spicy food, this recipe probably isn’t for you, but you can always omit the hot sauce or use less for a mild stuffed chicken.
  • Chicken: To save time I like to buy pre-sliced thin chicken breast cutlets. If you can’t find them pre-cut at the supermarket, you can 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 don’t have Laughing Cow, reduced-fat cream cheese will work.
  • Leftovers: If you have leftover stuffed chicken, store it in the refrigerator for up to three days or in the freezer for three months.
drizzling hot sauce over stuffed chicken breast

More Stuffed Chicken Breast Recipes:

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Stuffed Buffalo Chicken Breasts

4.87 from 30 votes
4
Cals:172
Protein:22
Carbs:5
Fat:5
Buffalo 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!
Course: Dinner
Cuisine: American
drizzling hot sauce over stuffed chicken breast
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 5 servings
Serving Size: 1 stuffed breast

Ingredients

  • 1/4 cup shredded 2% cheddar
  • 4 wedges Laughing Cow cheese
  • 1/3 cup celery stalk, minced
  • 1/4 cup green onion, minced
  • 1/4 cup carrot, minced
  • salt and pepper, to taste
  • 5 thin boneless chicken breasts cutlets, 3 oz each
  • 15 reduced fat Ritz Crackers, crushed into crumbs or gluten-free panko
  • 1 tbsp light mayonnaise
  • 6 tbsp Franks hot sauce
  • 1 tbsp lemon juice
  • 2 tsp unsalted butter
  • 1/2 tsp garlic powder
  • olive oil spray,

Instructions

  • Preheat the oven to 400°F. Lightly 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 middle and spread in the center. Roll up each cutlet.
  • In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
  • 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 oil. 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.

Last Step:

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Nutrition

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

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267 comments on “Stuffed Buffalo Chicken Breasts”

  1. This is so good. We all loved it. Made it as directed except left crumbs off because I realized I didn’t have crackers or crumbs. Will definitely do this again, it was surprisingly easy. My 12 yr has typ 1 diabetes so I’m always on the look out for lower carb meals! Thank you.

  2. Super yummy and easy to make. My whole family enjoys this meal, which made its way into my dinner rotation. Thanks, Gina, for another delicious meal!

  3. This was FANTASTIC. My whole family enjoyed it with some homemade wing chips and a salad. Felt like a splurge, but without feeling “heavy” after dinner. For sure recommend.

  4. I make this anytime I’m craving Buffalo Chicken wings (with a romaine salad drizzled with ranch). Delish!

  5. the recipe was delicious! ok I have to admit I took a few short cuts. for example, I did not stuff the chicken because I used chicken strips, not breast. simply I made the chicken strips (with panko breading instead of the crackers) and then added blue cheese crumbles the last few minutes of baking. I served my meal with roasted potatoes and a broccoli salad. (There is a skinnytaste recipe for broccoli salad).

  6. I came across your repost of this while looking for tonight’s dinner plan. I am the reader that sent this in all those years ago and I had forgotten all about it! I just read through all the years of comments and I’m so glad to see it was such a hit with everyone!!! It really made my day, and I know what recipe I’m bringing back tonight!

    1. thanks for sharing the receip! I have to admit that I took a few short-cuts with the recipe. nevertheless it was delicious.

  7. Was delicious. I had extra chicken breast so would have been even better with full filling but had to make it stretch it out. I also used reduced fat cheez its , couple handfuls crushed and mixed with Panko it was delicious!!! Store didn’t have reduced fat ritz but it was yummy!! Sorry no pics

  8. Loved this. I used panko as I didn’t have Ritz. I did add salt and pepper to it. I used a little food processor to mince the carrot, celery, and onion.

  9. Delicious. I just added some blue cheese crumbles to the mix with the regular laughing cow. I tried both the Ritz and panko and both were fantastic. Another winner, Gina!

    1. good suggestion. I made breaded chicken strips (without stuffing the chicken) and added some blue cheese crumbles at the end baking.

  10. Made this tonight and both my husband and I loved it! I did add a tiny bit more cheddar to the mix and when making again will probably double the butter wing sauce since we loved the extra flavor 🙂 Definitely adding to the weeknight dinner rotation!

  11. I don’t see blue cheese listed in the ingredients. How much should be used? Can’t wait to make this!

  12. Truly excellent! Served it with zucchini and some roasted baby potatoes. Far tastier (and healthier) than our old go-to Buffalo chicken recipe.

  13. Just recently found this recipe, made it tonight. It was amazing. Used exact ingredients except used seasoned panko bread crumbs rather than ritz crackers Baked in oven. Will definitely make it again!

  14. I made this over the weekend, but noticed that the cheese filling sort of dissolved into the chicken. I used the air fryer to cook them. Would that have made a difference? how can I avoid this next time?

  15. I am confused do you roll the chicken breast cutlets once you spread the mixture on the chicken? Directions are a little confusing to me!

  16. Made in the air fryer, and was absolutely amazing! Of course I didn’t follow the directions exactly because I didn’t have all the ingredients on hand, but the technique was spot on. I used real crumbled blue cheese with a little bit of low fat cream cheese, didn’t have ritz crackers so I used seasoned whole wheat bread crumbs. Baked about 17 minutes in 400 degree air fryer.

  17. I’ve made this many times over the years, always a hit. For low carb/keto friends, subbing crushed pork rinds for breadcrumbs works well here!

  18. Just wanted to say, again, this is my all time favorite recipe from you in the MANY years I’ve been making your delicious recipes!  – – LAUGHING COW ISSUES: The original and original light, and my favorite, creamy garlic herb work beautifully in this recipe since it seems the bleu cheese was discontinued. Also don’t sub the ritz crackers and Franks hot sauce if possible. They contribute hugely to the awesomeness of this recipe. 

  19. Hi Gina. I wanted to make this but Can’t find the laughing cow bleu cheese. I checked their website and it seems like they don’t make it anymore. Do you have any ideas for a replacement?

    1. I mash blue cheese crumbles into any unflavored Laughing Cow type cheese, tasting as I go. I’ve always had to make my own blue cheese flavor because I never could find the Laughing Cow. Nonetheless, the recipe is always a winner!

  20. Oh my, this recipe is delicious.  I couldn’t find the Laughing Cow Blue Cheese wedges, so I used one less wedge of the Laughing Cow classic light and added about a TBSP light blue cheese dressing.  I used Panko instead of Ritz crackers.  Definitely a keeper!

  21. Tried last night, this was delicious! We used a mix of 1/3 light cream cheese with blue cheese crumbles in place of the laughing cow. (each laughing cow wedge is 21g, so weighed out on the food scale) Omitted the crumbles prior to rolling for those who don’t like blue cheese.  I may try a center split and stuffing the chicken breast sandwich style vs. rolling for next time as it was a messy roll for me. Loved the sauce for topping. Really really enjoyed, thanks for another great recipe.

  22. How much cheese is 4 wedges of blue cheese? The blue cheese I buy does not come in wedges. I am making this recipe right now so I just winged the amount of blue cheese needed. I can’t really give this recipe an honest rating, as it is still baking in the oven.

  23. Hi Gina,

    Just bought an air fryer and would like to know how to adapt this recipe to cook in it!

    Thanks!

  24. This was so unbelievably delicious!! My husband who is the pickiest eater ever cleaned his entire plate. We are not blue cheese fans so the only change I made was I used 1/3 less fat cream cheese in place of the blue cheese. I also used my mini food processor to chop up the veggies. I will definitely be making this again!! 

  25. We made these last night and they were delicious! They dontvsell the blue cheese laughing cow anywhere near me so I substituted with 4 tbsp of light whipped cream cheese and 2 tbsp of Blue cheese.  Mine came out as 5 points but they were so gooey and cheesy it was worth the extra point! My husband also loved it, I feel like this will be added to the regular rotation. 

  26. Have you made this in the air fryer? I want to try it, but I don’t know what temp and time to use. Maybe I will look at a different stuffed chicken recipe for ideas. 🙂

  27. Made this using feta instead of blue cheese and regular breadcrumbs – super delicious! Much appreciated Gina 🙂

  28. Unsure of the point/calorie difference, but I started using 1/2 a wheel of Cambazola and it has the same consistence that the Laughing Cow did. 

  29. Have made this many times and it’s my husband’s favorite! Has this been updated to show new Freestyle points? 

  30. As other comments have mentioned, the laughing cow bleu cheese has been discontinued! You should consider updating this recipe, I’d really like to make it!

  31. Pingback: The Story of the Freezer Meals - Kari Douma PhotographyKari Douma Photography

  32. making it now. I’m sure it will be tasty as all your stuff is, but recipe as written is flawed.
    1. the mix of blue cheese and ingredients at least from me has no consistency like that. 
    2. Am I “rolling up” in the bowl with sauce? It says to roll in sauce, is the chicken fillet already assembled at this point? I got nothing like what you have pictured. 

    Love you, but struggling with this one.
    Greg

  33. This was fantastic! My boys love chicken and hot sauce! This adds some veggies to the dinner.  I recommend making the side salad with the homemade blue cheese dressing….SO Good!!

  34. Avatar photo
    Jody Albright

    I can no longer find the Laughing Cow Blue Cheese in Ohio. 
    This is such a good recipe that I’m wondering what is a good replacement? 
    Jody

  35. Avatar photo
    Kerry O'Donnell

    I can’t believe that I have never made this.  Do you think you could substitute the ritz crackers with whole wheat bread crumbs?

  36. I can no longer find the Laughing Cow Blue Cheese. This is one of my favorite recipes! Can you make a suggestion on an alternative item?

  37. Hi Gina,

    I love your site and this might be my all-time favorite!  Just came back to check on a detail and saw it was freezer friendly.  Would you cook them fully before freezing them, or freeze them ready-to-bake?

    Thanks so much,
    M

  38. I just made this for dinner and it was AMAZING.  I had bigger chicken breast so cooked a little bit longer but really delicious.  Thanks for sharing!!

    PS I’m a huge fan of your recipes and tried to find an app for you, you should totally have one! 🙂

  39. OMGoodness! Thank you for this. This was truly yummy. Followed to a T, except used garlic and herb laughing cow and used a local hot sauce called Hank Sauce. Cannot wait to have leftovers tomorrow, and the next day…..

  40. Hi Gina,

    My fiance and I love your recipes and use them pretty much every day. We are making this one tonight. Every time I try to pound chicken breasts , they always split and get holes in them and I can’t get them as thin as yours either. What’s your secret? I’ve tried cutting the breasts in half lengthwise, while still frozen, then pounding gently, but they still split and get holes 🙁 HELP!!!!

  41. Made this dish tonight. Used laughing cow Swiss because that’s what I had. I followed everything else exactly as written. This was AMAZING! Strongly recommend 🙂 thanks for sharing 

  42. the leftover filling is delicious on a toasted english muffin for breakfast 😉

    Instead of laughing cow cheese I used greek yogurt and a dollop of cream cheese and stirred in some buffalo sauce to the filling to kick up the heat through out the dish.

  43. This is absolutely delicious! I used the sun dried tomato wedges since that was what my store had. Adding this to my regular meal rotation.

  44. This is my favorite recipe from you! I used garlic and herb spreadable cheese since laughing cow no longer makes the blue cheese. These are amazing and very easy! You could even cut the chicken into small pieces and make little party sized chicken (like your stuffed cordon bleu). These are definitely on my schedule once a month.

  45. This recipe looks delicious as do all of your recipes! I fell upon your blog a little over a month ago and my husband and I have been nothing but satisfied! I do not like blue cheese so I was wondering what I could replace it with. Could I use one of laughing cows other flavors?
    Thank you!
    Rachel

  46. Sweet Sue ATL

    My husband loves spicy food and anything Buffalo, so tried this and we both loved it. Here are changes I made. Since they no longer have Laughing Cow Blue cheese, I got reduced fat crumbled blue cheese Publix had (3 oz = 4 wedges). Also I got two large chicken breasts, removed tenderloins and cut them HORIZONTALLY in half to make them thin. Then I put them in large baggie and pounded to make them an even 1/4 inch thick. Salt and peppered both sides, then spread stuffing and rolled them. Then wrapped tightly in foil and twisted ends of each breast and popped in fridge for 45 minutes. Really helps them stay together during breading process. Rather than put on tray, I put them on a rack in a sheet pan, with foil on bottom for easy clean; no need to oil the rack. Delish!!!

  47. Another winner! This was so delicious and easy to make. Definitely adding to rotation. I am making your skillet steak with mushrooms and onions tonight. I've used your recipes three times this week 🙂

  48. Hi there! I love your blog and cookbook! I want to try this recipe, but I'm slightly allergic to celery. I'm trying to think what I could sub instead. I know it goes with the whole hot wing theme, but any suggestions?

  49. Avatar photo
    scrappykat 49

    Instead of the Laughing ow, I've been using light cream cheese and real blue cheese crumbles—I wish Gina would update this recipe with a true substitute

  50. Instead of Laughing Cow Blue Cheese, I have been using two wedges of the regular low-fat Swiss Laughing Cow and then two tablespoons of Marzetti Light Blue Cheese dressing.
    Also, Gina – when I put this into my WW app, it showed up as 4 points+, not 5?

  51. I made these the other day and they were delicious! I didn't realize LC bleu cheese had been discontinued, I just thought I couldn't find it. I substituted with 3 wedges of LC light Swiss and some Gorgonzola for that bleu flavor (I was using it in a salad anyway). I also used a panko/Parmesan breading instead of the ritz because I had a bunch leftover from making baked zucchini and eggplant.

  52. Oh no!!!!! Laughing Cow blue cheese has been discontinued! Is there anything else we can use as a substitute Gina? I was just planning to make this for dinner tonight. 🙁

  53. Avatar photo
    Greg Elefterakis

    Can we get an exact amount of how much buffalo sauce to drizzle over the chicken? Thanks 🙂

  54. I LOVE this recipe. So good, I make it often. This last time I made it, I thought I could save time by putting all the ingredients for the "stuffing" in the food processer. BIG mistake. The celery liquified and it was too watery to roll up. Lol… won't be doing that again!

  55. I made this tonight, but made it gluten free by using cornmeal. I added some cajun spice to the cornmeal for some extra kick

  56. I made this for dinner last week to test out before my super bowl party and my husband and I loved it!! I didn't have ritz crackers, so I used regular breadcrumbs which came out good too (not sure if that makes it more calories though). Thanks for another great recipe!!

  57. It was really good!! Didn't have mayo so I used plain fat free Greek yogurt instead. Also didn't have ritz so I used panko crumbs. Turned out great!

  58. Avatar photo
    Justin Jeffus

    Made these last night and was a HIT at the table! I doubled the recipe to make enough for 5 people.

    However, I made a NEW batch of sauce when the chicken was done baking to pour on top. The previous sauce batch had dipped raw chicken meat in it. Just a good tip.

    I also didn't have laughing cow blue cheese wedges. So I bought an enchilada cheese block and cut it into wedges. Perfect!

  59. Avatar photo
    Medeisa Hatton

    I couldn't find the Laughing Cow BC wedges so I used 3 tablespoons of light cream cheese mixed with 2 tablespoons of blue cheese and they came out great. Calorie wise, it was the same as 4 LC wedges so it didn't change the nutritional information.

  60. YUM!!! Loved it. My store also didn't have the blue cheese Laughing Cow wedges. I ended up subbing 1/2 cup of blue cheese reduced fat crumbles and it tasted great.

  61. Avatar photo
    Lindsey Shapiro

    Of course, my grocery store had every variety of Laughing Cow wedges except for the BC. Do you think if I mix Plain laughing cow Swiss wedges with blue cheese crumbles I will get the same effect as if I used the laughing cow BC?

  62. Avatar photo
    Lenora Henderson

    This was AMAZING! I used plain Greek yogurt instead of the laughing cow and also replaced the carrots with orange peppers. I also added sriracha because I like it more than hot sauce. I had it with sauteed zucchini w/minced red & yellow peppers and onions. Thanks for the post!

  63. This was DELICIOUS! The only minor change is I used Frank's Wing Sauce instead of Frank's Red Hot Sauce, because I'm a bit of a hot-food sissy. It was just so good, and my husband loved it too. I love that it sneaks veggies in too! Thanks so much, we'll be making this again!

  64. I was planning to make this for dinner tonight but just found out earlier this week that I can't eat any dairy anymore. Any suggestions for what to use in place of the laughing cow?

  65. made this for dinner tonight. the only things i did differently were use panko and the regular low fat swiss laughing cow- it came out perfect! my husband and I both agreed it was our favorite meal of yours! this will be a weekly dinner in our house!!

  66. I have been following WW off and on for years, and am always looking for new recipes to satisfy both my and my husband's palate. I have made probably 6 recipes from your site in the last few weeks, and they have all been fantastic! Like, I can't believe this is healthy and I can't believe I was able to throw it together after a long day of work fantastic. This recipe in particular was super easy to make, and although my husband has liked all of your recipes, he said this one was his favorite so far! We also love the enchiladas – restaurant quality and full of flavor YUM! I am in awe of your vision and ability to make eating healthy both easy and delicious. We look forward to trying many more of your recipes. Thank you so much!

  67. Delicious – thanks for a great recipe! One sub I made was instead of using mayo I used light ranch dressing (mixed with Frank's and lemon juice), and just brushed onto the breast before coating with crumbs. Also used my mini food processor to grate the carrots and celery, which made it so fast and easy.

  68. I can't find chicken cutlets but I do have chicken tenderloins. Will the tenderloins be too small for this recipe?

  69. This was delicious! Added blue cheese crumbles in with the laughing cow (made it a little less skinny) but to die for!

  70. I can't even TELL you how much I loved this recipe. I made a few subsitituions….but…the core of the recipe remained the same. LOVED IT!!!!

  71. Avatar photo
    Pamela Nicoletto

    Could you make it up to the point of breeding and freeze then thaw and bread and bake. I am on my own most of the time and so would like to make this dish but only cook one at a time. Has anyone frozen these as don't see much info of this in your comments. Love your recipes. Thanks Pam

  72. I made this tonight. I liked the idea of the crackers but I ran out of the ones I had leftover from Thanksgiving. One was under breaded but it cooked just fine. I had to use toothpicks to hold my chicken together. I had 6 chicken breasts so I used a little extra dredge and extra hot wing sauce at the end. It was delicious. It's a keeper! I think next time, I will use bread crumbs or something like Andy's chicken seasoning/breading instead of the crackers.

    I am not a blue cheese fan but I gave the wedges a try and it turned out pretty good!

  73. I made this tonight. It was DELICIOUS. Plus I added tobasco to the butter sauce to kick it up a notch!

  74. Avatar photo
    Leslie@Dutch Growers

    So good! So yummy! I'm hiding the leftovers and hoping that they will still be around for lunch tomorrow.

  75. Made this last night and just had leftovers for lunch and WOW! My supermarket was out of the Laughing Cow wedges so I used blue cheese crumbles and I used panko instead of the crackers. This is definitely a keeper!

  76. Made this last night- incredible! Could not believe they're low cal. This morning i wanted to use up my ingredients, so I scrambled 2 egg whites with chopped celery, carrots, scallions, 1 wedge of blue cheese and 1 tbsp of Franks– and put it over a whole wheat english muffin. And for a snack, I cut 3 stalks of celery in half, spread them with the blue cheese and drizzled with Franks. So many good meals came from this!

  77. We had this for dinner one night this week, and it was GLORIOUS! I didn't have the blue cheese wedges, so instead I used about 2 oz of blue cheese crumbles and 2 oz of reduced fat cream cheese. I also didn't have green onions, so I just minced up a little bit of spanish (sweet) onions, and I didn't have ritz crackers, so I used regular bread crumbs. It was wonderful! Thanks for this recipe – It'll be a regular at our house!

  78. Avatar photo
    Jennistarbrite

    This was time consuming but yummy! Gina how did you cut your cutlets so they are so neat and large? Mine were small and thin when sliced in half.

  79. LOVE LOVE LOVE THIS!!!! I didn't have any of the bleu cheese, so I just used some laughing cow swiss cheese. Also, didn't have Ritz so I used Panko. DAMN was it good. Thanks so much! Another one of your recipes that I'm keeping in rotation 🙂

  80. Made this tonight. The flavors are amazing, and it tasted do decadent! Next time I make this I'm going to use one less wedge of the LC blue cheese, egg instead of mayo, and panko bread crumbs – couldn't get my crust as crispy as I like.

  81. My husband and I LOVE this recipe along w/ just about all of your other stuffed chicken recipes! I say just because we haven't tried them all yet! I also used Plain Greek Yogurt rather than light mayo and it was delicious! Thank you for thinking of such wonderful recipes and keeping them healthy!

  82. Avatar photo
    Stephanie Richard

    I made this for dinner tonight. Everyone loved it. I chose this recipe because it was part of the "easy to freeze" category and doubled the recipe with intentions of freezing. Alas, we only have two left! My husband is a buffalo chicken connoisseur and he loved it. Thanks, Gina!

    1. Did you ever try freezing this dish? If so, how’d you do it and how’d it turn out when thawed/reheated? Thanks! 

  83. Made this last night for me and my boyfriend… AMAZING!! We love anything with buffalo sauce. He couldn't believe that it was tasty and healthy. Definitely making it again soon 🙂

  84. This was a fantastic dish!. Also used the garlic & herb cheese and for the buffalo sauce, I used Franks Sweet Chili sauce since I don't like to much heat and it turned out great, tender, moist and full of flavor. Thanks Gina for sharing your recipes, going to be making the Dirty Rice with Shrimp next…can't wait.

  85. OMG! This was fantastic! I've been trying to convince my husband that chicken can be delicious and this recipe did it. Used Laughing cow garlic and herb Laughing cow cheese and panko bread crumbs…. It was fabulous… Hubby even went back for seconds 🙂

  86. I made this last night and it was absolutely delicious. I subbed the blue cheese for the garlic one because that's what I had on hand and it was heavenly. We will most certainly make again!

  87. Another delicious dish- the whole family absolutely loved it! I did use real bleu cheese and a dash of milk as a substitute for the cheese wedges because I had it on hand, and used an organic ritz-type cracker. Also paired it with the tasty salad you suggested. I don't do WW but love your recipes!

  88. I made this, it was excellent! Mine was quite spicy from the Hot sauce i used (a generic brand), but it was still soo so good!

  89. I made this last night, and I can't wait to try it today for lunch! I have to admit that mine look nothing like the picture, and I found it a bit difficult to pound out the chicken and get them into a rollable shape without tearing them. I will try the butcher next time and have them do it for me!

    Also, I have seen a lot of others asking what they can substitute for the mayo. I actually used yogurt for mine. I had plain on hand for the smoothies I make and thought it would be a nice substitute. I also used a combo of garlic and herb laughing cow cheese and some other brand that I won't likely buy again because it's not the same as laughing cow!

    Anyway – thanks for the recipe!! I will definitely be making this again – if not only to make it prettier next time! HA!

  90. YUM!! I spent all last night looking through these recipes and I can't wait to try more! I tried this one last night and it was incredible, my boyfriend and I loved it!! Only problem was finding chicken breast cutlets, so I just cut a thin slice out of a normal size one.

  91. My family just got done eating this awesome chicken recipe. They loved it. I will definately make this again soon. Thanks for all the great recipes!!!

  92. I made this the other night with turkey cutlets and used pork rinds for the crackers. It was awesome!

  93. I made this last night, and they were delicious! My boyfriend has requested them as a weekly meal. Thank you!

  94. Do you think I could make this the night before and just pop it into the oven the next evening? LOVE your site…everything i've tried has gotten rave reviews from my belly 🙂

  95. You probably don't need to hear again how amazing these are! I have also tried quite a few of your recipes now, all of them yummy! It's now the only place I go when looking for recipes"1

  96. I love this site. I've tried several recipes and I honestly have loved them all. I made this last night and my boyfriend LOVED IT! He said it was one of the best dishes I've made. I substituted the blue cheese for the laughing cow garlic and herb cheese. I also used the sargento 2% four cheese mix. The final result was moist delicious chicken.

  97. I have made quite a few of your recipes and love them all. This one is by far my favorite. I could eat this every day!

    I made quite a few substitutions because I don't eat mayo or blue cheese. I substitued skim mozzerella for the cheddar (because it was all I had), omitted the laughing cow all together and used 1/2 cup shredded cheese insead, used light ranch dressing instead of mayo. I also used the buffalo wing flavored sauce instead of the red hot.
    Thanks for all of your recipes!

  98. Delicious. Subbed corn flake crumbs and bread crumbs for the crackers and otherwise stuck to the recipe. Chicken was moist and perfectly cooked.

  99. This is a new family favorite. My husband LOVED it! I just cut the portions in half to make it for the two of us.

  100. I am so greatful that I came across this site. my family and I have been working on eating right, but we didn't want boring. These recipes are definitely not boring. I will prepare this recipe tonite. My husband loves anything chicken and my son loves anything hot. Please keep the recipes coming.I really do need them. Thanks!

  101. This recipe is amazing!! I didn't have celery and just stuck in some spinach. Left off the hot sauce and added tomato sauce. Hubby did the hot sauce. Amazing either way.

  102. Is there anything to substitute the hot sauce with? Hubby and I both hate anything that's even a little bit spicy!

  103. This was wonderful! The only thing that I changed was I put a packet of ranch mix in with the veggies/cheese since I don't like blue cheese. I can't wait to have the leftovers for lunch.

    For anyone wondering about making this low carb: I just left off the cracker coating, and it was still great (just a little naked looking).

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    makinglemonade

    made these last night and they are amazing. I'm craving more for breakfast! Next time I think I'll make the blu cheese to go with. So glad I found you.

  105. Made this tonight — it was absolutely delicious! My husband raved about it! Definitely a keeper. I can envision making this for a football Sunday get together this fall.

  106. made this tonight! it was delish! i was worried the sauce would be too spicy as i was measuring out the tablespoons, but the garlic powder really cut down the spice i thought! it really satisfies that craving for spicy food, and the flavor for only 5 points can't be beat! loved it! thanks!!

  107. DELICIOUS! I cannot believe the flavors in this for the small amount of points! Like having Buffalo Wings without the fat and calories!! I made it on Sunday and it sat overnight. Put it straight in the oven last night and it was such a hit! I didn't have any garlic powder, so I just added a clove when I was melting the butter then took it out. Most definitely a keeper and I will make this again! Thanks for sharing!!

  108. Gina, this was a great meal! I had to make a few substitutions since I couldn't find some items (certain ingredients are hard to find here in the Bahamas) but the flavor was great and DH loved it! It was nice to have something different for once 🙂

  109. This looks amazing! I see some are substituting Panko bread crumbs – what do you think about using 4CC whole wheat bread crumbs? Love all your recipes!

  110. These were super awesome. NOM. I used the thinly sliced breasts from Trader Joe's and pounded them a bit to make them thinner. Instead of the blue cheese wedges, I used 2 garlic and herb and 2 cream cheese wedges. I am not a good cook but this made me feel like I am!

  111. Just finished having these for dinner and they are DELICIOUS!!! Used an egg because I didn't have any lemons. I still added buffalo to the egg wash and it turned out perfectly. If you are a fan on the Jalapeno Popper Chicken, this is a MUST-MAKE! Thanks for another winner Gina!

  112. my husband and I are eating these for dinner as we speak and we both felt compelled that commenting on this recipe was warranted. All my husband can keep saying is omg these are really good. omg these are my new favorite. all I can say is thank you. these are outrageously delicious.

  113. This was dinner last night. The supermarket had everything BUT the LC Blue Cheese, so I got the light swiss. It was delicious and I loved the slight heat from the Frank's. Even my 3.5 year old liked it!

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    Kindrea Hayes

    Anything with hot sauce has been my focus since I was pregnant and continiued after having the baby! I love it! So does the hubby and kiddos. I actually had to make extra!

  115. This looks awesome! Not sure if you mentioned already but where do you purchase your chicken cutlets from? I cannot find it at Costco, Trader Joes or Walmart. Any advice? I am using thinly sliced chicken breasts but they are never as thin as yours look 🙁

    1. You could always just cut a thick chicken breast in half. Or take the thinly sliced chicken breasts and pound them out more.

  116. I made this for dinner tonight and it was amazing! Along with some steamed broccoli it was a tasty and very filling meal. Thank you for all your hard work that makes it fun and easy to eat delicious and healthy food!

  117. Killer!! My bf and i both really enjoyed this one, will definitely make this again soon. Thanks for the recipe 🙂

  118. Quick question! Do you think these could be done on the BBQ? My oven decided to crap out on me today, and i'm dying to try these!

    1. Ok i did it! BBQ'd them on double foil, with the two center burners on low and the outside burners on high and they turned out perfectly! I love all your recipes! thanks!!

  119. This looks amazing! I saw earlier that you suggest freezing after cooking…do you think they would turn out ok? Any thawing/reheating suggestions? Thank you!

  120. These were absolutely delicious! I'm not a fan of blue cheese, so I subbed in low fat herb & garlic cream cheese. My boyfriend definitely approved, and even had seconds, yum.

  121. I made this for dinner last night and we loved it! I couldn't find the skinny cow blue cheese wedges so we just used low fat blue cheese crumbles instead. I also had to pound the cutlets so they were easier to roll and so the delicious filling didn't fall out! Thanks for the recipe! As always, you never disappoint!

  122. I made this today and it was great. I followed the recipe exactly and it turned out good tasting and good looking (I pounded the cutlets with a kitchen mallet to make them easier to roll). Thanks for the recipe!

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    Samantha_dessertaholic

    This looks really good!!!!! More stuffed chicken breast recipes please!!!! So far the zucchini and mozzerella one is my favorite and I'm sure this will be coming in second.

  124. Made this last night, it was DELICIOUS!!!! whole family loved it. I just have to practice rolling the chicken so that I can make it look as pretty as this picture, but it was great.

  125. I made this last night, with a few substitutions based on what I had on hand: used Swiss flavored Laughing Cow, egg white (not mayo) and 1/3 cup Panko Bread crumbs. It was amazing! I did have a little trouble with rolling the chicken breasts, and not having the filling ooze out. I used a toothpick to help secure them, then I rolled in the egg white mixture. The PointsPlus value remained at 5, with my substitutions, also. Thanks for always inspiring me to stay on track with great healthy recipes! I am a 5 year Weight Watchers Lifetime member, so I love to throw new ideas in the mix. 🙂

  126. This may be a dumb question, but I'm assuming it's 3 oz chicken before cooking? That just doesn't seem like very much

  127. Hi Gina! I've just found your blog a few weeks ago, and can't stop reading your recipes! (only reading them now as due to a knee surgery I've been away from my kitchen in the last month). Your recipes all look super yummy and super nutritious. And gorgeous food photos as well! I can't wait to make this one, I am salivating already.

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      Gina @ Skinnytaste

      Frank's is milder than others. They also sell a spicier one, but if you are a spice wimp, just drizzle a little on top.

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    popcorngirl12.com

    I am so going to make this next time I make chicken! OMG! Has to be incredible! I can't wait to try it! Thanks!!BTW, Frank's also makes a Buffalo Wing Hot Sauce. I may use that as well! Thank you again!!!

  129. Oh yeah! My husband is going to love this and me too! Surprise dinner for him this week and he does not need to be on WW but I just tell him it's heart healthy. I love all the flavors you combine! Makes we wanna keep eating healthy. Thanks Gina!

  130. I'm wondering what other crackers to use instead of Ritz? They are not a very healthy cracker. I see some are subbing Panko crumbs.

    1. The brand Back to Nature sells classic round crackers that are just like Ritz, but free of Transfats! 🙂

    2. You are only using 15 crackers for the whole thing (5 servings), so each serving is only 3 crackers. Even though they may not be a very "healthy" cracker, I don't think 3 crackers is that bad, is it?

  131. Gina, I love your recipes. I've lost seven pounds since I started cooking with them in April. I was wondering if the lemon juice could be omitted or if there is a substitute. I have a very bad citrus allergy. Thanks!

  132. I made this and my family LOVED it. My father said it was the best chicken he has ever had and he's not even a chicken kind of guy.

    Thank you so much!

    Btw, if you don't like something spicy, I just made half with the spicyness and half with out the hot sauce

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    Ashley @PeaceLoveYumminess

    MMMMMM ANYTHING buffalo and I am sold! I have made so many of your recipes and they are always great! Can't wait to try this one! 🙂

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    Suzann from NJ

    This is what we are having tonight!! Have everything but the Ritz crackers–thinking Panko crumbs will work! Thanks again for another delicious idea!!

  135. When our temperatures finally cool off enough to use a 400F oven these will definitely be made.

    The only difference I would make is using Mary's Organic Gluten-Free crackers and Panko compared to Ritz. 1 part crackers/2 parts Panko. This makes a great light crust.

  136. This was was DELISH! My boyfriend loved it too! I need to get better about rolling the chicken though, any tips? Thanks for all your great recipes!

  137. I made these last night also, and they were absolutely fabulous! So much better than the boneless buffalo chicken I had at Chilis the other night. And much less fattening! Thanks Gina! I love all of your rolled chicken breast recipes, but this one by far is my favorite! On another note though, I calculated these into my Weight Watcher's calculator and tracker last night and they came out to be 4 points instead of 5. Just food for thought! Thanks again for the delicious low fat recipe!

  138. I made these for dinner tonight. It was a major hit. Even my 5 y/o ate two whole chicken brats and he is a very picky eater. I substituted the bleu cheese laughing cow for the garlic and herb laughing cow cheese, only bc that's what I had on hand. Will definitely be cooking this regularly. Thanks so much for sharing!

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    Kelsey @ ZingAnything

    Wow, these look awesome! I never thought to make stuffed chicken breasts buffalo-flavored.

  140. This looks so delicious! My boyfriend loves every variation of buffalo chicken. Great picture taking skills as well!

    -Milynn
    Love and Whimsy

  141. These look great! I have friends get together this Friday and I will be bringing these. thanks so much.
    kisses Gina

  142. Looks great but I will probably use low fat cream cheese instead of the blue cheese wedges. Not a fan of BC!

    1. I DESPISE blue cheese and decided to make it exactly the way Gina did and it was OUT OF THIS WORLD!!! I will make it again and again- the same way!

  143. Another great one…have to try it soon…..I made the low fat chocolate cookies yesterday!!! Yummy….you seriously are an amazing cook…

  144. You always post the most amazing things! It is like you are in my head and know what I'm craving! I can't wait to try this! Thank you!

  145. Oh my goodness, Gina, how do you do it? It's like your inside my head! At 14+ weeks pregnant, all I'm craving is spicy food. This is making me droool! Already on the list for next week's menu – can't wait!

  146. Is there anything to substitute instead of mayo? I despise mayo or any type of creamy dressing. I was thing about using some jalepeno nacho cheese instead??

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