Spicy Buffalo Style Stuffed Chicken Breasts Recipes

BUFFALO STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, stir together cream cheese, buffalo sauce, green onion, cheddar cheese, and blue cheese.
• Cut a slit in each chicken breast. Season chicken with salt and pepper.
• Stuff each pocket with cream cheese mixture.
• Place stuffed chicken breasts in a baking dish. Brush Buffalo sauce over the top of the chicken breasts.
• Bake for 25 to 30 minues, basting with a little more Buffalo sauce once or twice while it is cooking.
• If desired, turn oven to broil for the last few minutes of cooking time to brown the chicken some.
• Drizzle with more Buffalo sauce and blue cheese dressing and sprinkle with sliced green onion. Serve.

STUFFED BUFFALO CHICKEN BREASTS

Steps:

• Preheat the oven to 400°F.
• Lightly spray a baking dish with oil.
• Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.
• Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.
• In one bowl make a breading station out of crushed ritz crumbs.
• In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
• Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
• Lightly spray top of chicken with cooking spray.
• Bake 30 minutes.
• While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.
• Drizzle buffalo sauce over finished chicken breast and serve.

SPICY BUFFALO CHICKEN SANDWICH

Steps:

• Brush each chicken breast with wing sauce then season with salt and pepper.
• Grill each chicken breast, basting with wing sauce until fully cooked.
• Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
• Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.

BUFFALO CHICKEN STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
• Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
• Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
• Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

STUFFED SPICY CHICKEN BREASTS

Steps:

• Mix together cheese cracker crumbs and taco seasoning mix and set aside.
• Pound chicken breasts til thin enough to roll up.
• Cut cheese into 6 equal portions.
• Place one piece in center of flattened chicken breast piece.
• Roll and seal.
• Dip into melted butter, then in crumb mixture.
• Place onto pan prepared with non stick spray.
• Bake at 350 degrees for 30 minutes or til done.
• Lift carefully onto serving plates.

BEADED STUFFED BUFFALO CHICKEN BREAST

Steps:

• Preheat the oven to 350°F.
• In a medium bowl combine the cream cheese, sour cream, blue cheese, and onion powder. Season to taste with salt and white pepper.
• Butterfly the chicken then pound to about 1/4" thick. Sprinkle them with salt and pepper and spread them out on your cutting board. Divide the cheese mixture evenly into the center of each piece of chicken. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
• Place the flour in a shallow dish and season with salt. Beat the eggs and hot sauce in a shallow bowl. Place the panko, Parmesan, cayenne, and paprika in a shallow dish. Dredge the chicken lightly with the flour. Coat the chicken with the eggs. Dredge the chicken in the panko, making sure they adhere well to the surface.
• Meanwhile, heat the oil in a large oven-safe skillet pan over medium-high heat. Gently place the chicken in the pan (toothpick side up) and fry until golden brown on one side, about 4 minutes. Turn the chicken over and place in the oven. Bake for 12 minutes, or until cooked through and 165°F internal temperature. Let rest for 5 minutes before serving.