Cheesy Buffalo Stuffed Chicken
Ingredients
- 6 ounces cream cheese
- 1 cup buffalo sauce (divided)
- 1/2 cup Creamy Ranch Dressing (divided (I used Marie's))
- 1/3 cup shredded cheddar cheese
- 1 tablespoon chopped chives
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- Crumbled blue cheese for serving
Instructions
- 1
Stir
- 2
In a medium bowl, stir together the cream cheese, ½ cup buffalo sauce, ¼ cup Creamy Ranch Dressing, cheddar, and chives. Stir until smooth. Set aside.
- 3
Season both sides of each chicken breast with salt and pepper
- 4
Cut
- 5
Use a sharp knife to carefully cut a pocket lengthwise in each chicken breast.
- 6
Stuff each chicken breast with the filling. You may want to secure with toothpicks depending on how much filling you use.
- 7
Heat
- 8
Place a large skillet over medium/high heat. Add the olive oil and allow to heat until glistening.
- 9
Cook
- 10
Add the chicken breasts to the skillet. Brush the tops of each breast with ½ of the remaining buffalo sauce. Cook for 4-5 minutes.
5 min - 11
Flip the chicken breasts and brush with the remaining buffalo sauce. Cook for an additional 4-5 minutes.
5 min - 12
Cook
- 13
Flip once more, basting in the sauce if desired. Cook until the chicken reaches an internal temperature of 165F (1-2 minutes more).
2 min - 14
Drizzle
- 15
Remove from the heat and drizzle with the remaining ¼ cup Creamy Ranch Dressing. Sprinkle with crumbled blue cheese.
- 16
Enjoy!
Nutrition
Per serving (based on 4 servings)
