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Stuffed Buffalo Chicken Breasts

Buffalo chicken breasts stuffed with cheese, carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Filling
  • 0.25 cup shredded 2% cheddar
  • 4 wedge Laughing Cow cheese
  • 0.33 cup celery stalk (minced)
  • 0.25 cup green onion (minced)
  • 0.25 cup carrot (minced)
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
Chicken & Breading
  • 5 piece thin boneless chicken breast cutlet (3 oz each)
  • 15 cracker reduced fat Ritz Crackers (crushed into crumbs) or gluten-free panko
  • 1 tbsp light mayonnaise
  • 6 tbsp Franks hot sauce
  • 1 tbsp lemon juice
  • 2 tsp unsalted butter
  • 0.5 tsp garlic powder
  • 1 spray olive oil spray

Method
 

Preparation Steps
  1. Preheat the oven to 400°F. Lightly spray a baking dish with oil.
  2. Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a bowl.
  3. Lay out the chicken cutlets, placing an even amount of mixture in the center of each and spread gently. Roll up each cutlet tightly.
  4. In one bowl, combine crushed Ritz crackers or panko for breading.
  5. In another bowl, mix mayonnaise, 1 tablespoon of hot sauce, and lemon juice for dredging.
  6. Roll chicken breasts in the mayonnaise mixture, then coat evenly in cracker crumbs. Place seam-side down on prepared baking sheet.
  7. Lightly spray tops of chicken with olive oil. Bake for 30 minutes until golden and cooked through.
  8. While chicken bakes, melt butter and stir in remaining hot sauce and garlic powder.
  9. Drizzle buffalo sauce over finished chicken breasts and serve immediately.

Notes

This recipe is perfect for Super Bowl parties or any game day gathering. It’s low-carb friendly and tastes just like Buffalo wings without the mess!