Blue cheese stuffed chicken breasts with buffalo sauce

By on February 22nd, 2012 / / No Comments

Blue cheese stuffed chicken breasts with buffalo sauce


For the chicken:

  • 2 chicken breasts, boneless skinless
  • 1/4 cup all-purpose flour
  • 1/4 cup Blue Cheese, crumbled
  • 1/2 tablespoon sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon black pepper, freshly ground
  • 1 tablespoon whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup bread crumbs
  • 1 tablespoon butter

For the Buffalo Sauce:

  • 1/4 stick butter
  • 1-2 teaspoons flour
  • 1/2 cup Franks hot sauce
  • 1/2-1 T Red wine vinegar
  • 1 t. garlic salt (or to taste)
  • Freshly cracked black pepper (to taste)


  1. Preheat oven to 350°F. Combine the Blue cheese, sour cream, lemon juice, and black pepper in a small bowl. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff cheese mixture evenly into pockets.
  2. Place flour into a shallow dish. Combine milk and eggs in a shallow dish, stir well with a whisk. Place bread crumbs in a shallow dish. Work with one chicken breast at a time, dredge the chicken in flour, then dip in egg mixture, then dredge in bread crumbs. Repeat with remaining chicken.
  3. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of putter to pan; swirl until butter melts. Arrange chicken in pan; cook for 4 minutes or until browned. Turn chicken over and place skillet in oven. Bake at 350°F for 20 minutes or until done.
  4. While the chicken bakes, make buffalo sauce. Melt butter in saucepan, add 1 tablespoon flour to start, mix unitl smooth. Add hot sauce, vinegar, garlic salt and pepper. Bring to a simmer. Remove from heat. Serve sauce with chicken.

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