Blue Cheese-Stuffed Chicken with Buffalo Sauce

D wanted this, so I said I would try it.

It was just so repulsive I ate 2 bites and got something else for dinner. It could be that I despise blue cheese, and hate Buffalo Sauce. However, the sauce was more repulsive than the orange sauce on wings that we ended up using the orange sauce.

And the cheese tasted like bad cheese rubbed in bad feet and then allowed to spoil some more.

D ate my chicken as well as his. We are never having again.

Blue Cheese-Stuffed Chicken with Buffalo Sauce

Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan (mistake #12).

1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons 2% reduced-fat milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce

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 half 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.

Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

CALORIES 392 ; FAT 12.9g (sat 6.7g,mono 3.4g,poly 1g); CHOLESTEROL 175mg; CALCIUM 120mg; CARBOHYDRATE 18.5g; SODIUM 421mg; PROTEIN 47.4g; FIBER 1.1g; IRON 2.3mg

Cooking Light, MARCH 2010