Buffalo chicken breast stuffed with cheese, julienned carrots, and chopped celery, rolled, breaded, baked, and drizzled with hot sauce. Sound appealing? It should be – this is a good one!
Stuffed Buffalo Chicken Breast
One of my subscribers kindly shared this Buffalo Chicken Breast recipe over 10 years ago. is. Especially if it’s something savory. If you know how much I love stuffed chicken breasts, you know I was obsessed with everything in this version! It’s big. Some of my favorites are Jalapeno Poppers Chicken Breast Stuffed and Spinach Stuffed Chicken Alla Parmigiano. is.
How to make buffalo chicken breast
- Stuffing: To make the filling, mix cheddar cheese, laughing cow cheese, blue cheese, celery, green onions, carrots, salt and pepper. Arrange the cutlets and spread an equal amount of the mixture in the center. Roll chicken.
- Dredging station: Place crushed Ritz crackers in one shallow bowl.In another, combine mayonnaise, 1 tablespoon hot sauce, and lemon juice.
- coat: Cover chicken with mayonnaise mixture, then coat with breadcrumbs. Roll the chicken into balls and arrange on a greased baking sheet. Continue with remaining chicken.
- bake: Lightly spray the top of the chicken with cooking spray and bake in the oven at 400 degrees for 30 minutes.
What Is Buffalo Sauce Made Of?
This quick buffalo sauce is made with melted butter, frank’s hot sauce, and garlic powder.
What to Accompany Stuffed Chicken Breasts
Here are some side dish recipe ideas that go well with stuffed chicken breasts.
Variations and Tips:
- Hot sauce: I love frank’s hot sauce, but you can use whatever you like. If you don’t like spicy food, this recipe might not be for you, but you can always omit the hot sauce or use less for mild chicken stuffing.
- chicken: To save time, I like to buy thinly sliced chicken breast cutlets. If you can’t find pre-cut breast meat in the supermarket, boneless and skinless breast meat can be cut and pounded to make it thinner.
- Mayo: Replace mayonnaise with eggs or Greek yogurt.
- gluten free: Substitute Ritz crackers for gluten-free bread crumbs.
- cheese: If you don’t have a smiling cow, low-fat cream cheese is fine.
- leftovers: If you have leftover chicken stuffing, store it in the refrigerator for up to 3 days and in the freezer for up to 3 months.
More stuffed animal recipes you’ll love:
yield: Five serving
Serving size: 1 plush chest
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Preheat oven to 400°F. Lightly spray a baking dish with oil.
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Stir cheddar, laughing cow cheese, celery, leeks, carrots, salt, and pepper into dish.
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Arrange the chicken cutlets, place the ingredients evenly in the middle, and spread them out in the center.
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In one bowl, make a crumb station with mashed Ritz bread crumbs or gluten-free bread crumbs.
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In a separate bowl, combine mayonnaise, 1 tablespoon hot sauce, and lemon juice as a dressing mix.
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Roll the chicken breast in the mayonnaise mixture, then into the cracker crumbs and place seam side down in a lightly oiled skillet.
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Lightly spray oil over chicken. Bake for 30 minutes.
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While the chicken is cooking, melt the butter and mix in the remaining hot sauce and garlic powder.
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Finished chicken breast with buffalo sauce.
Last step:
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Serving: 1 plush chest, calorie: 172 kcal, carbohydrates: Five g, protein: twenty two g, obesity: Five g, saturated fat: 2 g, cholesterol: 58.5 mg, sodium: 799 mg, fiber: 0.6 g, sugar: 1.7 g
