Buffalo Style Stuffed Chicken Breast


Buffalo Style Stuffed Chicken Breast07112013

It’s the weekend, a time to kick back and relax. Enjoy some good food, visit with friends and family, go to a kids weekend game or just stay home and relax. 

When I think of weekend food, I think either barbecue or Buffalo chicken wings. The problem though with Buffalo chicken wings is that they are made with the skin left on the chicken wings, and then deep fried. Although they may taste delicious, they are a type of food I call “A coronary waiting to happen.” It’s not the best choice for a meal.  So, I decided to create a recipe where you can still have that great flavor, but without all of the fat.  It’s very quick and simple to prepare and you won’t feel like you are missing out. You still have the blue cheese, chicken and sauce, although it’s a boneless, skinless chicken breast and the cheese is stuffed inside the chicken. While it cooks, it melts beautifully inside creating a velvety , smooth filling. Now, who can resist that?! So, I welcome you to try this recipe and provide your feedback, and as always, Enjoy!

Buffalo Style Stuffed Chicken Breast

Ingredients (Serves 2):

    • 1   8 ounce  boneless skinless chicken breast  pounded to 1/4 inch thick
    • 4 tablespoons blue cheese
    • salt and pepper to season
    • 1 tablespoon olive oil
    • 1 tablespoon butter,
    • 1 tablespoon hot sauce
    • 1 tablespoon vinegar
    • 2 celery ribs sliced thin



Preheat oven to 350 degrees. Take the chicken and place between plastic wrap and pound to ¼  inch  thickness. Cut it in half for 2 serving pieces. Take 2 tablespoons of blue cheese for each piece and spread inside one chicken piece on one half. Fold the other half over and secure with toothpicks. Do the same with the second piece. Season the chicken with salt and pepper. In a hot skillet heat the oil and place chicken pieces in the oil. Cook for 3-4 minutes per side on medium low heat. Remove and place in an oven proof dish and place in the preheated  oven  for  20 minutes. In a small skillet, add the butter, hot sauce and vinegar. Cook over medium low heat, stirring constantly for 1 minute. Place the chicken on a platter, remove the toothpicks, pour the sauce over and serve with celery



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