Recipe Details

Blue_cheese_stuffed_chicken_cl
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Recipe Keywords

  • chicken x
  • blue cheese x
  • buffalo x
  • panko x
  • rachael ray x

Ingredients (yields servings)

  • 1/2 cups (2 ounces) crumbled blue cheese
  • 1 tablespoons reduced-fat sour cream
  • 1 teaspoons fresh lemon juice
  • 1/8 teaspoons freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cups all-purpose flour
  • 2 tablespoons 2% reduced-fat milk
  • 1 large egg, lightly beaten
  • 1 cups panko (Japanese breadcrumbs)
  • 1 1/2 tablespoons butter, divided
  • 6 tablespoons finely chopped drained bottled roasted red bell peppers
  • 2 teaspoons water
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoons minced fresh garlic
  • 1/2 teaspoons hot sauce

Cooking Instructions

For cooking instructions, please visit myrecipes.com


Public Comments (4)



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Robin_Horrigan

February 22nd, 2011

Chicken breasts are initially cut from the bird in...well, a pair. Typically when they are packaged they are cut in half anway, but occasionally if you buy chicken breasts from a butcher they are still attached.

sarahkfullerton

January 30th, 2011

Wow! Loved this. I wasn't sure if chicken breast halves meant to butterfly a breast or what,... so I ended up using a whole breast for each portion. It was perfect. I doubled the recipe and made 8 breasts. I took Robin's advice and pureed the sauce. Delicious and will keep this in my repertoire.

apoling

April 23rd, 2010

Very tasty. The blue cheese was so good with the chicken. I would definitely add more hot sauce the next time, as the sauce wasn't spicy at all with just the 1/2 tsp (maybe 2 T as the other comment suggests!).

Robin_Horrigan

March 23rd, 2010

This was truly fantastic - my husband L O V E D it!! It's more involved than my usual weeknight thing, but I could do it in stages. I trimmed the chicken and cut the pockets while it was still partially frozen (much easier). Mixed the blue cheese stuffing early in the day. Set up the dredging bowls while I was listening to Ryan read for homework. :) I love that this dish finishes in the oven for 20 minutes because that gives me time to get everything else ready.

For next time, I would puree a whole roasted red pepper in my food processor rather than finely chop it...I think we'd prefer a smoother sauce. I also increased the Worcestershire from 1 to 2 teaspoons and the hot sauce from a half teaspoon to two tablespoons. We like it hot!

I served this dish with steamed green beans and a fresh baguette.