Stuffed Buffalo Chicken Recipes

SPICY BUFFALO STYLE STUFFED CHICKEN BREASTS

Steps:

• Heat the oven to 350 degrees F.
• Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
• In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.

STUFFED BUFFALO CHICKEN

Steps:

• Preheat oven to 350° F.
• Season chicken breasts with salt and pepper and cut a 2-inch pocket into each chicken breast.
• In a medium mixing bowl, combine blue cheese, cream cheese, ranch seasoning, and crumbled bacon.
• Stuff each chicken breast with blue cheese mixture. Close slit using toothpicks.
• Place chicken in prepared baking dish, top with buffalo sauce (reserve some for basting at the end)
• Cook for 20-25 minutes or until internal temperature reaches 165°F

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.

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
• In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

STUFFED BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
• Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
• Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
• Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

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.

BROCCOLI STUFFED BUFFALO CHICKEN BREAST

Steps:

• Preheat the oven to 350F. If using fresh broccoli, cut into bite-sized florets. Boil or steam just until tender and pliable. Color should still be vibrant green. About 5 minutes. If using frozen broccoli, prepare according to package instructions.
• Add cream cheese, garlic, hot sauce, and blue cheese salad dressing to your saucepan and melt together over medium-low heat until creamy and smooth. Careful not to burn the precious cheese. Remove from heat.
• Toss in the broccoli and gorgonzola crumbles (standard blue cheese crumbles work here too).
• Butterfly the chicken partially, creating a pocket instead of a flat piece. See image or post for more information. Stuff the buffalo broccoli mixture into the chicken breast pocket and place the breasts stuffed side up in the skillet.
• Place into your preheated 350F oven, covered with a lid or tinfoil, for about 25 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top. Once the internal temperature has reached 165F sprinkle the shredded cheddar cheese atop the breasts and broil for 2-3 minutes until golden brown.

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat oven to 400° F. Place bell peppers cut side up in a 9x13 inch baking dish or on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
• In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, about 3-4 minutes. Add garlic and cook until fragrant, about one more minute.
• Next, add shredded chicken and hot sauce and toss until combined. Cook for 1-2 minutes, then remove from heat.
• Divide chicken mixture between pepper halves and top with shredded cheese. Cover with foil sprayed with cooking spray (so that it doesn't stick) and bake until peppers are tender crisp, about 20 minutes. Uncover and bake for an additional 5 minutes or until cheese is melted and lightly browned. Garnish each stuffed pepper half with a sprinkle of green onion and blue cheese, if desired. Serve warm.