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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