Recipe:  Blue Cheese-Stuffed Chicken with Buffalo Sauce
Source:  Cooking Light, March 2010

Serves:  4
Serving Size:  1 breast half and 4 tsp sauce

Ingredients
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

Preparation

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.

Our Thoughts
Honestly, this wasn't my favorite.  Scott followed the recipe to the T, except for one big difference.  We chose to use the light blue cheese crumbles we had in the fridge instead of the full-fat kind.  I suppose this could have been the downfall of the dish, but I usually really like the light blue cheese.  I thought the dish was kind of bland.  The cheese wasn't evenly distributed (although, Scott blames this on himself, since he started with semi-frozen chicken breasts) and the sauce looked way less than appetizing (it was very, very thick...I suggested at the end of the meal that if there's a next time, we should food process it to make it more sauce-like).  I ate my entire serving, but I most definitely did NOT go back for seconds.  Scott ate another half-breast, but I'm pretty sure it was because he was hungry.  Scott and I are not food wasters and we always eat leftovers...but the remaining 1.5 breasts sat in our fridge for a week before we threw them out.  Not very green of us, but it just wasn't worth it!

Rating:  2.5 out of 5 stars

Nutritional Information
Calories:  392
Fat:  12.9g (sat 6.7g,mono 3.4g,poly 1g)
Protein:  47.4g
Carbohydrate:  18.5g
Fiber:  1.1g
Cholesterol:  175mg
Iron:  2.3mg
Sodium:  421mg
Calcium:  120mg