Stuffed Buffalo Chicken Breasts

These stuffed buffalo chicken breasts turn all the flavors of buffalo chicken dip into a protein-packed dinner. Each chicken breast is filled with cheese and vegetables, coated in buffalo sauce and panko, then baked until crisp and tender.

A QUICK NOTE

Thin-sliced chicken breasts are easiest to roll. Place each one seam-side down and bake until the thickest part of the chicken reaches 165°F; a little filling may escape as the cheese melts.

INGREDIENTS

½ cup shredded 2% cheddar cheese

8 wedges Laughing Cow cheese

⅔ cup finely chopped celery

½ cup finely chopped green onions

½ cup finely chopped carrots

Salt and black pepper, to taste

7 thin-sliced boneless, skinless chicken breasts

2 cups panko breadcrumbs, divided, plus more for topping

2 tbsp light mayonnaise

¾ cup Frank's RedHot sauce

2 tbsp lemon juice

1 tsp garlic powder

Olive oil spray

DIRECTIONS

1. Preheat the oven to 400°F. Lightly coat a baking dish with olive oil spray.

2. In a bowl, mix the cheddar, Laughing Cow cheese, celery, green onions, carrots, salt, and pepper. You can also pulse the filling ingredients together in a food processor.

3. Lay out the chicken breasts. Divide the filling evenly among them, placing it in the center of each breast, then roll them up.

4. Place 1 cup of the panko in a shallow bowl. In a separate bowl, stir together the mayonnaise, hot sauce, and lemon juice.

5. Coat each chicken breast in the buffalo mixture, then roll it in the panko. Place it seam-side down in the prepared baking dish.

6. Use the remaining 1 cup of panko to replenish the bowl as needed while coating the remaining chicken.

7. Spoon the remaining buffalo mixture over the chicken. Sprinkle with additional fresh panko and the garlic powder, then lightly spray the tops with olive oil.

8. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F. Serve hot with a salad or vegetables.