Stuffed Buffalo Wing Chicken Breasts

Try these Stuffed Buffalo Wing Chicken Breasts for a special dinner
Staff Writer
Stuffed Buffalo Wing Chicken Breasts

George Duran

This recipe for a Stuffed Buffalo Wing Chicken Breast transforms a classic, messy appetizer into an elegant main course suitable to serve at your next special occasion

4
Servings
299
Calories Per Serving
Deliver Ingredients

Ingredients

  • skinless, boneless chicken breast halves
  • 4  Ounces  blue cheese
  • Salt and freshly ground black pepper, to taste
  • 2  Tablespoons  olive oil
  • 1/2  Cup  butter
  • 2  Tablespoons  white vinegar
  • 2  Tablespoons  bottled hot sauce
  • Crumbled blue cheese (optional)
  • Thin celery stalks (optional)

Directions

Heat the oven to 350 degrees F.

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 and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and 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 extra sauce garnished with sliced celery.

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
25mg
8%
Carbohydrate, by difference
20g
15%
Protein
4g
9%
Vitamin A, RAE
87µg
12%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
34mg
3%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
1µg
2%
Sodium, Na
498mg
33%
Water
22g
1%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.