Stuffed Buffalo Chicken Breasts
Introducing our delectable Buffalo Chicken Breasts, filled with gooey cheese, finely shredded carrots, and diced celery. These savory chicken breasts are rolled up, coated in breadcrumbs, baked to golden perfection, and finished off with a zesty drizzle of hot sauce. Tempted yet? You absolutely should be—this dish is truly irresistible!
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Ingredients
- 1/4 cup shredded 2% cheddar
- 4 wedges Laughing Cow cheese
- salt and pepper
- 5 thin boneless chicken breasts cutlets
- 15 reduced fat Ritz Crackers
- 1 tbsp light mayonnaise
- 6 tbsp Franks hot sauce
- 1 tbsp lemon juice
- 2 tsp unsalted butter
- 1/2 tsp garlic powder
- olive oil spray
- 1/4 cup green onion
- 1/4 cup carrot
- 1/3 cup celery stalk
Instructions
- 1
Begin by setting your oven temperature to 400°F. Give a light coating of oil to a baking dish to prevent sticking.
- 2
In a mixing bowl, combine the cheddar cheese, Laughing Cow cheese, chopped celery, sliced green onion, grated carrot, along with salt and pepper to taste.
- 3
Arrange the chicken cutlets on a flat surface. Spoon an equal portion of the cheese mixture onto the center of each cutlet and spread it out slightly. Roll each cutlet tightly.
- 4
Prepare a breading station by crushing Ritz crackers or using gluten-free panko in one bowl.
- 5
In a separate bowl, whisk together mayonnaise, a tablespoon of hot sauce, and lemon juice to create a dredging mixture.
- 6
Dip each chicken breast into the mayonnaise mixture, ensuring it’s well coated, then roll it in the cracker crumbs and place it seam side down on the greased baking sheet.
- 7
Lightly spray the tops of the chicken with oil. Bake for 30 minutes until cooked through.
- 8
While the chicken is baking, melt some butter and mix it with the leftover hot sauce and garlic powder.
- 9
Once the chicken is done, drizzle the buffalo sauce mixture over the top and serve hot.