Stuffed Buffalo Chicken Breasts
Ingredients:
1/2 cup shredded 2% cheddar
8 wedges Laughing Cow cheese
2/3 cup celery stalk, minced
1/2 cup green onion, minced
1/2 cup carrot, minced
salt and pepper, to taste
7 thin sliced boneless chicken breasts
2 cups Panko breadcrumbs (halved), plus extra to sprinkle on top
2 tbsp light mayonnaise
12 tbsp Franks hot sauce
2 tbsp lemon juice
1 tsp garlic powder
olive oil spray
Instructions:
Preheat the oven to 400°F. Lightly spray a baking dish with oil.
Mix the cheddar cheese, laughing cow cheese, celery, green onion, carrot, salt, and pepper in a dish. You can also do all of this in the food processor.
Lay out the chicken breasts, placing an even amount of mixture in the middle before rolling each one up.
In one bowl, add 1 cup of the Panko breadcrumbs.
In another bowl, combine the mayonnaise, hot sauce, and lemon juice as a dredging mixture.
Roll chicken breasts in the mayonnaise mixture and then into the breadcrumbs. Place on the lightly greased pan, seam side down.
After about 3, refresh the breadcrumb bowl with the other 1 cup.
After doing each chicken breast and placing them seam side down, drizzle the remaining buffalo sauce on top and then extra fresh breadcrumbs. Finish with garlic powder.
Lightly spray the top of each chicken breast with oil. Bake for 30 minutes.
Serve hot with a salad or veggie. Enjoy!
