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Submitted by Kathy Berkey of Whitehouse, OH

Stuffed Buffalo Chicken Breasts

4 split chicken breasts
4 tablespoons cream cheese, softened
1 rib celery, sliced thin
1 ounce blue cheese, crumbled
1 teaspoon chili powder
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 teaspoon ground cumin

1. In medium bowl, mix together cream cheese, celery, blue cheese and chili powder.
2. 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.
3. In small bowl, mix together honey, oil, hot sauce and cumin to make a paste; brush on stuffed chicken.
4. 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.

Nutritional Analysis not available.

Recipe provided courtesy of the National Chicken Council. Used with permission.