Stuffed Buffalo Chicken
Stuffed Buffalo Chicken brings your favorite chicken to life, with a tangy and spicy buffalo sauce, creamy bacon and blue cheese filling, and smothered in zesty ranch dressing. We used homemade buffalo sauce and homemade ranch dressing for this recipe!
Stuffed Buffalo Chicken brings your favorite chicken to life, with a tangy and spicy buffalo sauce, creamy bacon and blue cheese filling, and smothered in zesty ranch dressing. We used homemade buffalo sauce and homemade ranch dressing for this recipe!
- Carbohydrate 4.13463483034665 g
- Cholesterol 69.2070758253495 mg
- Fat 22.4213638456094 g
- Fiber 0.507025932966135 g
- Protein 5.68788424647485 g
- Saturated Fat 12.664411591992 g
- Serving Size 1 1 Serving (142g)
- Sodium 1812.63616115791 mg
- Sugar 3.62760889738051 g
- Trans Fat 2.99174939942798 g
- Calories 237 calories
Step-by-step
- Preheat oven to 350° F.
- Season chicken breasts with salt and pepper and cut a 2-inch pocket into each chicken breast.
- In a medium mixing bowl, combine blue cheese, cream cheese, ranch seasoning, and crumbled bacon.
- Stuff each chicken breast with blue cheese mixture. Close slit using toothpicks.
- Place chicken in prepared baking dish, top with buffalo sauce (reserve some for basting at the end)
- Cook for 20-25 minutes or until internal temperature reaches 165°F
When working with thick boneless chicken breasts, moisture loss poses a primary hazard during oven roasting at 350 degrees Fahrenheit. Carving a pocket into the meat without slicing completely through requires a sharp paring knife and a steady hand. Inserting a rich filling of cream cheese, crumbled bacon, and blue cheese inside acts as an internal barrier against drying out, while securing the opening with wooden toothpicks keeps the dairy fats from leaking into the baking dish.
A glass or ceramic baking dish distributes heat more evenly than thin metal pans, preventing the buffalo sauce poured over the top from burning at the edges. Baste the poultry periodically during the 20 to 25 minute cooking window to concentrate the vinegar and cayenne notes of the sauce. Verify doneness by inserting a digital meat thermometer into the thickest portion of the breast until it registers 165 degrees Fahrenheit.
Extra portions stored in an airtight container in the refrigerator will keep for up to three days. Reheating leftover stuffed chicken requires a low oven setting of 300 degrees Fahrenheit for 15 minutes to warm the center thoroughly without toughening the outer protein fibers.
