Stuffed Buffalo Chicken Breasts

Last week I finally tried SkinnyTaste's Stuffed Buffalo Chicken Breasts! I didn't follow this recipe exactly: I didn't use the laughing cow blue cheese because Chris doesn't like that, and I used crushed Snyder's of Hanover Buffalo Pretzels on the outside instead of Ritz Crackers. I also accidentally put way too much buffalo sauce in the dredging mixture.

The recipe calls for drizzling extra hot sauce on top, but we found we liked it better without it (that could be because there was more on the breast to begin with though)

Inside was a mixture of carrots, celery, onion and cheese. I think I can make these much better next time after a few of my missteps this time around, but all in all it was a really good meal! 

I need to work on how to cut cutlets from chicken breasts. This was the first time I did this and it's a technique I definitely need to work on. I watched a bunch of videos on youtube to learn some tips and tricks. I liked this video...ONLY IF you disregard everything she touches with her raw chicken hands - this is a salmonella outbreak just waiting to happen.

Stuffed Buffalo Chicken Breasts
From SkinnyTaste

Stuffed Buffalo Chicken Breasts
Skinnytaste.com
Servings: 5  Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 172 • Fat: 5 g • Carbs: 5 g • Fiber: 0.6 g • Protein: 22 g • Sugar: 1.7 g
Sodium: 799 mg (without salt)

Ingredients:

• 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)

Directions:

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 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.