Stuffed Buffalo Chicken Breasts
Ingredients
- 1/4 cup shredded 2% cheddar
- 4 wedges Laughing Cow cheese
- 1/3 cup celery stalk (minced)
- 1/4 cup green onion (minced)
- 1/4 cup carrot (minced)
- salt and pepper (to taste)
- 5 thin boneless chicken breasts cutlets (3 oz each )
- 15 reduced fat Ritz Crackers (crushed into crumbs or gluten-free panko)
- 1 tbsp light mayonnaise
- 6 tbsp Franks hot sauce
- 1 tbsp lemon juice
- 2 tsp unsalted butter
- 1/2 tsp garlic powder
- olive oil spray
Instructions
- 1
Preheat the oven to 400°F. Lightly spray a baking dish with oil.
- 2
Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.
- 3
Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center. Roll up each cutlet.
- 4
In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
- 5
In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
- 6
Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
- 7
Lightly spray top of chicken with oil. Bake 30 minutes.
30 min - 8
While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.
- 9
Drizzle buffalo sauce over finished chicken breast and serve.
Nutrition
Per serving (based on 5 servings)
