Monday, August 13, 2012
Stuffed Buffalo Chicken
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.