Stuffed Buffalo Chicken

We like chicken wings. Spicy chicken wings. The problem is that there isn't enough meat on that little wing. I came across a recipe that has all the taste components of a good chicken wing with much more meat. Stuffed Buffalo Chicken is chicken breasts pounded thin, marinated in a spicy sauce, then stuffed with bleu cheese. Bake and than thicken up the pan juices and the entree is superb. A big hit with The Husband who is a fan of the wing. A quick summer dish that would be good any time of the year. Also made some bleu cheese dip with celery spears to get the real wing experience.

Stuffed Buffalo Chicken

4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1 tablespoon butter melted
1/2 cup hot sauce such as Frank's Hot Sauce
3 ounces blue cheese
2 teaspoons cornstarch
1 tablespoon water

Combine butter and hot sauce. Place chicken in a ziploc and add about half of the sauce mixture. Refrigerate for about an hour.

Preheat oven to 350 degrees. Remove chicken from marinade and put about 1 tablespoon of the cheese in the center. Roll up and place in a baking dish with the seam side down. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5 to 10 minutes. Remove from the oven and pour the accumulated pan juices in a small saucepan along with the reserved marinade and bring to a boil. Combine the water and cornstarch and add to the saucepan. Stir and boil about 30 seconds to 1 minute. Pour sauce over the chicken.

Bleu Cheese Dip

6 ounces bleu cheese, crumbled
1/2 cup buttermilk (scant 1/2 cup milk with 1 TB vinegar if you don't have buttermilk)
shake of garlic powder
6 tablespoons mayo
1/2 cup sour cream

Mix all ingredients together and chill.


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