Monday, August 13, 2012

Stuffed Buffalo Chicken

First and foremost, Y-U-M. I served this to my Hubs and my Folks. We all thought it was KILLER. I adapted it a bit from Skinny Taste

1/2 cup cheddar cheese
2 TBS or so Cream Cheese
1 Stalk of celery, diced
1 carrot stick, diced
1 green onion, diced
Garlic salt and black pepper to taste

1 TBS mayo
3-5 TBS Franks hot sauce
squeeze of fresh lemon juice

4 Chicken Breasts pounded thin
Bread crumb topping of your choice

Preheat oven to 400* F.

Make filling by mixing all ingredients in a bowl.

Layer a bit of filling into each thin chicken breast, and roll them closed.

Roll chicken in a bowl with the dredging ingredients, then into the crumbs.

Place seem side down on a greased baking dish and bake about 45 minutes. Serve as is or drizzle a bit more hot sauce on top.

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