I really love to utilize my oven in the fall and winter. It warms the kitchen up and fills it with scrumptious aromas. I also love doing a little prep, popping the dish into the oven, and forgetting about it for a while. (It’s great to get other stuff, like dishes, done during that time!)
I also (as you all know by now) really love buffalo anything. That’s why this dish was perfect for me. I swapped out the ranch dressing for some creamy blue cheese and opted for whole wheat instead of panko breadcrumbs. I was quite happy with the results. My only complaint was that I wanted more buffalo! I would recommend adding more sauce to the chicken breasts before adding the cheese on top. (You’ll see what I mean in my pictures.)
I marinated the chicken overnight, so you’ll need to plan ahead for this one. I also stuffed each chicken breast with some blue cheese crumbles, so make sure you buy some nice sized breasts (unlike the thin cut ones I tend to go with). I ended up buying two pretty large ones. (Even though it was only two breasts, it was over a pound of chicken.) I would try to shoot for 3-4 though. This way, everyone can get their own.
Start with the marinade…
- Place the chicken in a large dish.
- Pour about ½ cup buffalo into a small bowl.
- Add ¾ cup blue cheese dressing.
- Stir to combine.
- Pour the sauce over the chicken.
- Turn to coat.
- Cover and refrigerate overnight.
The next day, your oven preheat your oven to 375° and coat a baking dish with nonstick cooking spray…
- Take out your chicken and pour some whole wheat (or regular or panko) breadcrumbs into a shallow dish.
- Cut a slit into the side of each chicken breast.
- Stuff the chicken with blue cheese crumbles.
- Press each piece of chicken into the breadcrumbs, coating all sides.
- Place the chicken breasts in the baking dish.
- Bake for 35 minutes, until the chicken is cooked through.
- This is where I would add more buffalo sauce.
- Sprinkle some more blue cheese crumbles on top.
- Add some shredded Colby Jack cheese.
- Place the chicken back into the oven until the cheese is melted, about 5 more minutes.
Serve alongside your favorite side dish. (I went with Parmesan Roasted Tomatoes…recipe coming soon!) Enjoy!
One Year Ago: Baked Chicken with Tomatoes and Artichokes
Baked and Stuffed Buffalo Chicken (serves 4)
INGREDIENTS:
- 1 pound boneless, skinless chicken breasts
- ½ cup plus 4 tablespoons buffalo sauce, divided
- ¾ cup blue cheese dressing
- ½ cup blue cheese crumbles, divided
- nonstick cooking spray
- ½ cup whole wheat breadcrumbs
- ½ cup shredded Colby jack cheese
DIRECTIONS:
- Place the chicken breasts in a dish.
- Combine the ½ cup of buffalo sauce and blue cheese dressing.
- Pour the buffalo mixture over the chicken.
- Turn to coat.
- Cover and refrigerate overnight.
- The next night, preheat your oven to 375°.
- Cut a slit into each chicken breast.
- Fill each slit with the blue cheese crumbles.
- Coat a baking dish with the cooking spray.
- Spread the breadcrumbs out on a shallow dish.
- Press each chicken breast into the breadcrumbs until fully coated.
- Place the chicken in the baking dish.
- Bake for 35 minutes, or until the chicken is cooked through.
- Top with some more buffalo sauce, the remaining blue cheese crumbles, and the Colby cheese.
- Bake for 5 more minutes, until the cheese is melted.
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