Blue Cheese Stuffed Chicken With Buffalo Sauce Recipe Myre Preheat oven to 350°. 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. place flour in a shallow dish. combine milk and egg in a shallow dish, stirring well with a whisk. Drizzle each breast with 2 tablespoons primal kitchen buffalo sauce, and 1 tablespoon of sour cream (optional). tear washed and dried green leaf lettuce and place in a bowl. slice celery stalks into bite sized pieces, and add to the bowl with the lettuce. add lemon juice and salt. toss to combine.
Blue Cheese Stuffed Chicken With Buffalo Sauce вђ Sandi Griffin 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. Combine the remaining butter, bell peppers, water, worcestershire sauce, and garlic in a small saucepan over medium heat. bring to a simmer and cook until the butter melts. remove from the heat, and stir in the hot sauce. transfer the buffalo sauce to a blender and blend on high for 1 minute, until sauce is smooth. 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. 1 cup buffalo sauce. cover the pan and let the chicken cook on low for about 15 minutes until the chicken is cooked through. spoon the pan juices sauce over the chicken. drizzle the chicken with ranch dressing and buffalo sauce, and sprinkle with blue cheese and additional chopped green onions. crumbled blue cheese.
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