Buffalo Style Stuffed Chicken
Prep + Cook Time30 Minutes
- 25 g Fat
- 8 g Sat. Fat
- 3 g Carbs
- 0 g Fiber
- 1 g Sugars
- 54 g Proteins
4 ea. Georges Farmers Market® boneless, skinless chicken breasts
1/4 pound blue cheese
Freshly ground black pepper
2 tbsp. olive oil
1 stick unsalted butter
2 tbsp. Frank’s RedHot® sauce
2 tbsp. white vinegar
Celery, sliced thin, to serve
Heat oven to 350°
Using a sharp knife, cut a pocket into each chicken breast.
Stuff 1/4 of the blue cheese into each breast.
Secure the openings with toothpicks.
Season with salt & pepper.
Heat the oil in a nonstick, oven-proof skillet over medium heat
Sear the chicken on both sides until browned, about 3 to 4 minutes per side.
Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling.
Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with celery garnish.