Buffalo Chicken – A New Way

While browsing the newest Cooking Light since I have not had time to read it cover to cover, I came across a new chicken recipe.  I feel like I’ve cooked chicken every which way, but this dish was a little different a definitely enticed the taste buds.  If you love buffalo chicken this dish is your for you.  Using the panko bread crumbs and “frying” the chicken in just a little butter for a few minutes before baking it gives it a great crunch flavor that is satisfying. 

Also, I have never put a pan in the oven.  It worked so well – and less clean up!   

Blue Cheese Stuffed Chicken with Buffalo Sauce (Cooking Light)

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

Preheat oven to 350°.

Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.

Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.

While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.