BLUE CHEESE STUFFED CHICKEN RECIPES
BLUE CHEESE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
Yet another recipe from the local paper that I want to try ... some day. I did try this recently and we all really liked it. Next time I think I'll place a small amount of blue cheese on top of the chicken when it comes out of the oven and is served. The cheese/butter mixture melts during cooking and even though the flavor is wonderful, everyone said more cheese on top would be nice. Also, I think the little bit of sauce that there is, would be nice thickened and spooned over the chicken too. Let me know what you think.
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
- Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
- Stuff blue cheese mixture into pocket with small spoon.
- Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
- Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).
Nutrition Facts : Calories 247.4, FatContent 13.7, SaturatedFatContent 7.5, CholesterolContent 103.4, SodiumContent 423.4, CarbohydrateContent 1, FiberContent 0.2, SugarContent 0.2, ProteinContent 28.8
BLUE CHEESE-STUFFED CHICKEN WITH BUFFALO SAUCE RECIPE ...
Make and share this Blue Cheese-Stuffed Chicken With Buffalo Sauce recipe from Food.com.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 chicken breast, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350.
- 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
- 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
- 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 for 20 minutes or until done.
- 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
Nutrition Facts : Calories 452, FatContent 14.7, SaturatedFatContent 7.5, CholesterolContent 177.7, SodiumContent 802.3, CarbohydrateContent 27.6, FiberContent 1.6, SugarContent 2.5, ProteinContent 49.4
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