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Stuffed Buffalo Chicken Breasts

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Buffalo Chicken Breasts are stuffed 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!

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!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, Zucchini and Mozzarella Stuffed Chicken, and Spinach Stuffed Chicken Alla Parmigiano. And if you want more buffalo chicken ideas, this Buffalo Chicken Dip is always a hit!

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!

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 the crumbs. Roll the chicken and place it on a greased baking sheet. 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: Chicken cutlets are thinly sliced chicken breasts. If you can’t find them precut 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.
  • Crackers: Substitute Ritz crackers for 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.

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!

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!

More Stuffed Chicken Recipes You’ll Love:

 

Stuffed Buffalo Chicken Breasts

4.77 from 13 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
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!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
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
  • 1 tbsp light mayonnaise
  • 6 tbsp Franks hot sauce
  • 1 tbsp lemon juice
  • 2 tsp light 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.
  • 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 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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240 comments on “Stuffed Buffalo Chicken Breasts”

  1. 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

  2. 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!!

  3. 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

  4. 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?

  5. 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?

  6. 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

  7. 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! 🙂

  8. 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…..

  9. 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!!!!

  10. 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 

  11. 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.

  12. 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.

  13. 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.

  14. 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

  15. 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!!!

  16. 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 🙂

  17. 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?

  18. 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

  19. 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?

  20. 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.