Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons 2% reduced-fat milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
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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.
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!
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!
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.
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