A few weeks ago, I was all set to make a quick, healthy dinner of Buffalo Chicken Salad. But, while scanning skinnytaste.com at work, I discovered THIS and my plans were altered. It uses all the same ingredients as the salad, with a few extra staples that I had in the fridge or pantry. I made a couple modifications, removing bleu cheese and adding some extra hot sauce. It was delicious, cooked up quickly and was still a light and healthy meal.
Stuffed Buffalo Chicken
Adapted from skinnytaste.com
- 1/4 cup shredded 2% cheddar
- 3 wedges Laughing Cow garlic and herb cheese
- 1/4 cup green onion, minced
- 1/4 cup carrot, minced
- salt and pepper, to taste
- 1 package thin boneless chicken breasts cutlets
- 1 cup corn flake crumbs
- 1 tbsp light mayonnaise
- 6 tbsp Franks hot sauce
- 1 tbsp lemon juice
- 2 tsp light butter
- 1/2 tsp garlic powder
- cooking spray
Preheat the oven to 400°F and lightly coat your baking dish with cooking spray.
Mix cheddar, laughing cow cheese, green onion, carrot, salt and pepper in a dish.
Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.
In one bowl make a breading station out of corn flake crumbs. In another bowl combine mayonnaise, 2 tablespoons of hot sauce, and lemon juice. Roll chicken breasts in the mayonnaise mixture, then into the crumbs, and put on a lightly greased pan, seam side down.
Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve.