Tuesday, August 28, 2012

Stuffed Buffalo Chicken

While I could eat cheese with a side of cake for every meal, I am realistic in knowing that we do have to throw some healthy meals in the rotation for good measure.  We have had great success using the recipes found on Gina's Skinny Taste website, and this chicken dish was no exception.  I used Gina's recipe as an inspiration, but made some changes based on the ingredients I had on hand.  Round it out with a cold beer, some blue cheese, and carrot and celery sticks and you almost feel as if you are sitting at B-Dubs living vicariously through the inappropriate banter of college kids at the table next door. 

Stuffed Buffalo Chicken

5 thin boneless skinless chicken breasts
1/2 cup low fat plain yogurt
Juice of 1/2 lemon
4 wedges Laughing Cow Blue Cheese
1/3 cup celery, minced
1/4 cup green onion, minced
1/4 cup carrot, minced
1 cup plain bread crumbs
1 packet dry ranch dressing
1/4 cup Frank's Red Hot sauce
1 1/2 T. Butter
2 T. Honey
1 T. Vinegar
Cooking spray

In a gallon ziploc bag combine the chicken, yogurt, lemon juice, and salt and pepper to taste.  Let sit in refrigerator for 4 hours.  Combine the Laughing Cow, celery, green onion, and carrot and set aside.  Combine bread crumbs and ranch dressing mix in another ziploc bag and set aside.  Remove chicken from refrigerator and shake off any excess yogurt mixture.  Spread the Laughing Cow mixture on the middle of each chicken breast and roll up.  Gently place the rolled up chicken breast in the bag with the bread crumb mixture and coat chicken evenly.  Place chicken on a foil lined pan and  lightly spray each breast with cooking spray.  Bake at 400 degrees for 30 minutes.  Meanwhile, in a small pan melt butter and add hot sauce, honey, and vinegar.  Cook over low until heated and season with salt and pepper if necessary.  Remove chicken from the oven and drizzle sauce over each breast.

1 comment:

  1. A keeper recipe for sure! So glad you are blogging!