This recipe for Stuffed Buffalo Chicken
Breasts was submitted by Kathy Berkey of Whitehouse, OH.
Stuffed
Buffalo Chicken Breasts
- 4 tablespoons cream cheese,
softened
1 rib celery, sliced thin
1 ounce blue cheese, crumbled
1 teaspoon chili powder
- 4 bone-in chicken breast
halves, with skin
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 teaspoon ground cumin
- In medium bowl, mix together
cream cheese, celery, blue cheese and chili powder.
- Gently peel back skin
on each breast half and poke holes with fork in meat under skin.
Stuff 1/4 of cream cheese mixture under skin on each chicken
breast half. Pull skin over stuffing and secure with a wooden
pick.
- In small bowl, mix together
honey, oil, hot sauce and cumin to make a paste; brush on stuffed
chicken.
- Place broiler racks about
8 inches from heat; arrange chicken on broiler pan and broil
about 25 minutes, turning occasionally, until fork can be inserted
in chicken with ease. Cover with foil and place in 350°F
(175°C). oven for 10 minutes.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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