Did things differently because my bag of Harvestland breasts turned out to be fillets, not big enough to stuff. So just put the "filling" on top of the 4 ounce fillets and sauce right before serving. Cooking technique is perfect, though because the fillets were thin, they only needed about 8 minutes in the oven. And yes, lots and lots more Frank's hot sauce, but people have to adjust that for themselves I guess. Served with sweet potatoes, chard, and the first corn of the spring.
Awe-Some!!!!! ***** I put two toothpicks in the chicken to hold in the bleu cheese, worked perfect!!!
Based on the reviews, I really thought I would like this better than I did. I like stuffed chicken recipes so I am use to the labor involved, but I found the cheese became too soft to easily shove into the chicken. This might be my fault, though - i was worried there wouldn't be enough filling so i threw in a wedge f laughing cow blue cheese and some hot sauce to imitate a buffalo flavor. I really liked the panko crust - it made the chicken nice and crispy using the required cooking time. I wouldn't make the sauce again. I agreed with the reviews that said it didn't add anything to the dish. I thought it was more of a red pepper taste than buffalo. I served it with smashed potatoes and steamed green beans.
Easy for a "non" cook like myself and it turned out deliciuous! I served it with steamed broccoli, cole slaw and sweet potatoe fries so everyone in our family, toddler to adult, could enjoy the meal.
My fiance said this was the best chicken he ever had. Minus the sauce. I recommend just a regular buffalo sauce instead of messing with the roasted red peppers. Not worth the effort, and detracts from the comfort-food feel of this dish. I made this a second time gluten-free. I used a homemade Gluten-free flour blend and gluten-free breadcrumbs, and it still came out fab. Only suggestion here would be to pan sear over medium heat initially - the med-high heat scorched the delicate breadcrumbs quickly. But still yummy!
Really delicious - note the comment about not turning the chicken too soon - 4 minutes was just right!!
We had this dish for dinner last night and it was super-fantastic. I loved everything about it. I loved the crispy coating on the chicken, the strong creamy filling and the spicy yet savory red peppers on top. It was the perfect medley of textures and flavors.
Awesome and easy. Didn't have quite enough blue cheese, so supplemented with some herb goat cheese on hand. Made pocket in chicken almost as large as the breast and distributed cheese evenly. We used bottled buffalo sauce from our favorite local wing joint. Hubs made yummy noises and asked it be added to the make often box. Tastes sinful!
Great recipe! A little extra work for a great, restaurant quality meal. Definitely do not turn the chicken too soon so you get a nice golden crunchy crust.
Followed the recipe except seasoned the chicken with salt & pepper before dredging with flour. Also used a bit more butter to brown. Gorgeous out of the oven, just as in the magazine. Served with garlic smashed red-skinned potatoes and steamed brussels sprouts. The chicken was moist & tender and the panko crunchy and brown. Sauce was okay. Very good dinner.
My 12 year and husband both gave it 4.5. Definitely a good weeknight dinner. I blended the sauce so it was smooth.
This recipe was just ok for us. The blue cheese was really strong. Maybe we used a lower quality blue cheese. We did not make the sauce, but maybe that would of made the chicken taste better.
Incredible!!! Made it exactly how the recipe states. The key is to use a high quality blue cheese. Fabulous!!!
Loved this recipe! It was easy to make and the taste was out of this world. I will definitely be adding this to the weekly menu in our house!
I was hesitant about this recipe, but it turned out great. I loved the blue cheese stuffing and panko breading. For the sauce, I blended the bell peppers in a blender for a smoother consistency. I served the sauce on the side because I wasn't sure if everyone would like it. I used Frank's red hot sauce and upped the amount to 1 tsp. I also transferred the chicken breasts to a baking dish after browning them on the stove. This is a good everyday meal, but I wouldn't serve it at a dinner party. We had mashed potatoes and broccoli on the side.
Really delicious and easy to make. Great crunchy coating.
This recipe is a favorite in my house. Not crazy about the recipe for the sauce, but we absolutely love the stuffed chicken. I usually skip the Worcestershire sauce or only use a little. I like it better with a spicy sauce.
This was absolutely delicious! I served this dish to company and they raved and raved about it and asked for the recipe. Even my husband, who says pretty much everying is "OK" said this was fab. The panko really keeps the chicken most and juicy.
I liked this but my husband didn't. Not sure if it was because of the reheating since the first day I made it my husband wasn't feeling well. He didn't like the blue cheese in the chicken.
We were surprised by how much we liked this recipe. I always try to make chicken differently as my husband is not a huge chicken fan. We will make this one again!
I thought that this recipe was delicious. I pounded the chicken breast to thin them, placed the blue-cheese sauce on top, and then used a needle and tread to close the chicken up. The string was easily removed after the chicken was fully cooked.
This was very good. However, as one reviewer mentioned it could have had a little more cheese stuffing to enjoy the blue cheese mixture throughout more of the chicken. I added a little garlic salt to my chicken b/4 coating. Also, I pureed the roasted red peppers in blender instead of chopping. I fixed it with mascarpone mashed potatoes and brown sugar & bacon brussel spouts. Yum.
We liked this a lot. But. How in the world do you get the blue cheese in the chicken? Is there a trick? The breasts barely had any stuffing in them--a shame because the 1-2 bites that did were delicious. I would love to make it again though--once I figure out how to make it!
My husband, who normally doesn't compliment on even good dishes, gave rave reviews on this dish. I limited the amount of hot sauce because of a toddler; however, I would definitely kick it up a notch next time. I served it with mashed potatoes and asparagus. This recipe will definitely make it in the rotation!
I thought this was excellent. I made the chicken just as the recipe said and it came out crispy and delicious. I thought the sauce was also nice, however, I did use about 3x the amount of hot sauce. Served with mashed potatoes and grilled asparagus.
The Chicken was very juicy and the blue cheese stuffing was delicious. I could have done without the buffalo sauce.. or would preferred stuffed in the chicken with it. I just used regular breadcrumbs instead of Panko... and it was still delicious.
I TOO WAS LOOKING FOR THE SAUCE IN THE RECIPE. EDITOR'S NOTE: DONT LEAVE ONE OF THE MAIN COMPONENTS IN THE RECIPE CUT OUT OF THE PICTURE. LOL, it was a tasty recipe though.
I loved the sauce and will make that again with another chicken tender recipe. But the panko'd chicken part of this recipe was a disaster! Some of the breasts browned/burned, the others didn't. The chicken looked and tasted terrible, probably due to my trying unsuccessfully to brown it in the oven. And parts of it did stick to the pan!
I am an avid CL fan but this recipe was disgusting and not worth the calories The breading had no flavor and ended up soggy after sitting for a few minutes. It is nearly impossible to find 6oz chicken breasts and the 10 to 12 oz breasts that you buy at the store are way too big to stuff and cook. The sauce as is does not go with this recipe and is awkward. I would probably use the ingredients in this recipe again but I would change it drastically. I would butterfly the chicken and then pound them thin. I would add the bleu cheese to each breast and then roll the chicken up cordon bleu style. Then I would bread them and bake them without the frying. Oh and the sauce. Add approximately Â¼ c. of franks hot sauce to the ingredient list and use a food processor or blender to make the sauce smooth. Roasted red peppers with a dash of hot sauce are not a compliment to bleu cheese.
This recipe was fabulous and the entire family loved it. I didn't use the diced roasted red peppers because I didn't have any in the house and I increased the amount of hot sauce by a bit. Great recipe with just the right amount of crunch.
Everyone in my household enjoyed these. I used regular bread crumbs instead of panko because that's what I had on hand. Otherwise I followed the recipe exactly. The sauce is deliciously spicy and complements the chicken well. I served this alongside garlic mashed potatoes and broccoli, carrots, and cauliflower. I will definitely make this again.
I made this last night and my husband and I really liked the chicken; however, as a former resident of the Buffalo area, I had to use Frank's Hot sauce instead of the sauce suggested. I don't think that the Frank's sauce on top of the chicken really added anything to the dish except for some heat. Next time, I will add the Frank's to the Blue cheese stuffing mix and not serve with a sauce. ALSO, WHY IS THE SAUCE NOT PICTURED ON THE CHICKEN WITH THE RECIPE???? Based on the other reviews, chunky roasted red pepepr sauce did not add a lot to the final dish. At this point, I would not serve this to company but it is a good chicken dish for a week night dinner.
excellent dish and it's actually a very quick and easy dish to make. For something when you look at it looks like you spent a lot of time I had dinner ready and on the table in 30 minutes.
Made this for dinner last night and it was FANTASTIC! My entire family loved it, even my picky kids. I followed the recipe exactly and it was very easy to make. Definitely a keeper!
This was fantastic and fulfilled my wing craving; husband said a definite keeper. Sauce was a little chunky so I served along side, but the flavor was soooo good. Only thing I did differently - added a little olive oil to the butter to brown the chicken and used more hot sauce than the recipe called for. This goes into regular rotation!
How can you go wrong with stuffed cheese ANYthing? I only made the chicken w/o the buffalo sauce. I also used bread crumbs, no panko on hand. It was great!! I can sugest slicing the breasts when they are just barely thawed, helped to get a clean cut. Kids and husband agreed they would love it again.
This was fantastic. My husband loves buffalo wings and blue cheese. I made it exactly as in recipe, only I had to add more butter to the pan to get it to brown evenly. I did make the sauce and while I found the flavor fantastic, I thnk next time I would puree the red peppers as they were still a little thick and it didn't make a sauce that I could drizzle, but we dipped in it. I made the chicken without the stuffing for my kids and they loved it too(I did add some onion and garlic powder to the bread crumbs for flavor). This is a KEEPER!
My Family and I thought this chicken was great, we will be having this again!!
TASTY! The only change we made to this recipe was to use a real Buffalo wing sauce instead of making the CL sauce. I'm from Buffalo so I didn't want to test fate with their sauce. Although I am interested to know whether this sauce lives up to the real deal (maybe next time). We served this with the CL brussel sprout salad with bacon vinaigrette. The cheese oozing out was so delightful. Definitely a keeper.
The beadingâs texture was excellent, crisped up nicely and had good flavor. Instead of following the recipe exactly, I improvised and used Frankâs Red Hot Buffalo Wing sauce. I heated the wing sauce in the microwave for 30 seconds and drizzled it over the breasts before serving. The dish turned out perfectly. However, I had difficulty keeping the blue cheese sauce confined and it melted out of the chickenâs pocket I created. I may try to experiment with either folding or rolling the meat instead. Chicken was exceptionally moist and reminded me of the old days when I could devour a plate of wings and not worry about the consequences.