Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!
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½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ cup crumbled blue cheese plus additional for serving (optional)
¼ cup cream cheese, softened
3 tablespoons panko breadcrumbs
4 boneless, skinless chicken breasts (about 6 ounces each)
½ cup buffalo wing sauce
6 celery stalks, cut crosswise into 4-inch pieces
4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces
1 teaspoon olive oil
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.
With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.
Place chicken on hot grill rack; cover and cook chicken 10 minutes.
In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.
Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.
Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein