Blue Cheese-Stuffed Chicken with Buffalo Sauce

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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Ingredients:

1/2 cup (2 oz) crumbled blue cheese
1 Tbsp reduced-fat sour cream
1 tsp fresh lemon juice
1/8 tsp freshly ground black pepper
4 (6-oz) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 Tbsp 2% reduced fat milk
1 large egg, lightly beaten
1 cup panko (Japanese bread crumbs)
1 1/2 Tbsp butter, divided
6 Tbsp finely chopped, drained bottled roasted red bell peppers
2 tsp water
1 tsp Worcestershire sauce
1 tsp minced fresh garlic
1/2 tsp Bailey Farms Red Habanero Hot Sauce

Instructions:

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. 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.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan. Swirl until butter melts. Arrange chicken in pan and cook 4 minutes or until browned. Turn chicken over and place skillet in oven. Bake at 350° for 20 minutes or until done.

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 and cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

Makes 4 servings.

Adapted from recipe in Cooking Light, MARCH 2010.