Sometimes my days fly by SO FAST I can’t even believe it. I have been working on a post for two days now that I just haven’t had time to finish up. But it’s coming, and it’s definitely interesting, I promise.
But for today i am going to give you my favorite recipe in the whole wide world. I have nicknamed it “The Amazing” because, well, it’s amazing. I got a lot of people asking me how i make my stuffed buffalo chicken breasts so thought I would share it with you. The original recipe can be found here at Skinnytaste. She is my favorite healthy chef, and I get a ton of ideas from her.
I have tweaked the amounts of this recipe a little bit and added a few different ingredients for mine. And I’m not a nutritionist sooo I can’t tell you the calories. If you want to know the exact calories, you should follow the original recipe because she gives you the weight watchers points, calories, nutrition facts, etc.
“Nicole’s Amazing Stuffed Buffalo Chicken”
-2 (large) chicken breasts
-1/4 cup shredded sharp cheddar cheese
-1/4 Cup diced carrots
-1/4 cup diced celery
-1/4 cup red onion
-2 tbs Blue cheese dressing, or ranch dressing (I always use light dressings)
-2 tbs blue cheese crumbles (I really like the flavor of them-if you don’t-add less)
-15-20 Ritz crackers
-2 tbs Olivio or another light butter/margarine
-1 tbs light mayo
-8 tbs franks red hot sauce
-1tsp lemon juice
-a sprinkle of garlic powder
Preheat oven to 400.
In a bowl, combine your filling of blue cheese crumbles, dressing, cheddar cheese, onion, celery, and carrots. Mix together. Be sure not to add too much dressing-you don’t want the filling to be too soupy.
Next, in a small bowl, combine mayo, 4 tbs franks red hot, and lemon juice. Mix well.
In another small bowl, mash up your ritz so they are breadcrumb consistency, or even little tiny pieces. I’ve done both-and each are great. The reason I said “15-20” crackers is because. It’s going to depending how big your chicken pieces are.
You should now have three bowls.
Cover a baking sheet with aluminum foil. Spray it with Pam,over whatever your use as a greasing non stick agent. The aluminum foil is so that you have an easy clean up. You’re welcome.
Dip the chicken (only on one side) into the mayo-red hot bowl, then coat it with ritz. Lay it cracker side down on your baking sheet. Repeat with all four pieces. Next evenly divide your filling for each piece of chicken. Roll it up and, if you need it, secure with toothpicks.
Bake for 25-30 minutes. Check at 25.
While chicken is cooking, melt the olivio and add the rest of the red hot and a sprinkle of garlic powder. (I honestly use MORE franks red hot than just four more tbs…buuuttttt I don’t know if you like to drench your chicken in buffalo sauce like me:))
Remove chicken from oven and use the redhot butter mix as your sauce.
Enjoy responsibly 😉
Oh, and in other running related news….I bought myself a present today!!
The official 2014 Boston Marathon Marathon running jacket 🙂 I might NEVER ever take it off. Ever.
Happy happy girl over here!!!!
Run free, run strong! I’m off to do my progressive run!!:) hooray!!!!