How To Make Buffalo-Style Stuffed Chicken Breasts
These loaded stuffed chicken are filled with cheese, celery, and carrots. They’re breaded with crackers crumbs, baked, then finished with hot sauce.
Serves:
Ingredients
- ¼cupshredded 2% cheddar
- 4wedgeslight Laughing Cow blue cheese
- ⅓cupcelery stalk,minced
- ¼cupgreen onion,minced
- ¼cupcarrot,minced
- salt and pepper,to taste
- 15ozchicken breasts,(5 cutlets) thin, boneless cutlets
- 15Ritz Crackers,reduced fat crushed into crumbs
- 1tbsplight mayonnaise
- 6tbspFranks hot sauce
- 1tbsplemon juice
- 2tsplight butter
- ½tspgarlic powder
- cooking spray
Instructions
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Preheat the oven to 400 degrees F. Lightly spray a baking dish with oil.
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Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt, and pepper in a dish.
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Layout the chicken cutlets, placing an even amount of mixture in the middle, and spread in the center.
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In one bowl, make a breading station out of crushed Ritz crumbs.
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In another bowl, combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
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Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs. Put on a lightly greased pan, seam side down.
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Lightly spray the top of the chicken with cooking spray.
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Bake for 30 minutes.
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While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.
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Drizzle buffalo sauce over finished chicken breast and serve.
Nutrition
- Calories: 348.88kcal
- Fat: 22.83g
- Saturated Fat: 9.23g
- Trans Fat: 0.27g
- Monounsaturated Fat: 7.86g
- Polyunsaturated Fat: 4.19g
- Carbohydrates: 9.78g
- Fiber: 0.85g
- Sugar: 1.86g
- Protein: 25.38g
- Cholesterol: 80.15mg
- Sodium: 924.64mg
- Calcium: 202.11mg
- Potassium: 353.94mg
- Iron: 1.43mg
- Vitamin A: 147.76µg
- Vitamin C: 15.35mg
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