Photo: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib
4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


September 17, 2015
Awe-Some!!!!!  ***** I put two toothpicks in the chicken to hold in the bleu cheese, worked perfect!!!

koriander's Review

August 11, 2012
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.

Hth628's Review

April 28, 2012
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.

cpalma's Review

February 26, 2012

buenacena's Review

January 14, 2012
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!

dani3939's Review

September 14, 2011
Really delicious - note the comment about not turning the chicken too soon - 4 minutes was just right!!

camiem's Review

July 13, 2011
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.

ibetravlin's Review

February 12, 2011
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!

LaPosse's Review

January 04, 2011
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.

carolfitz's Review

October 19, 2010
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.