Buffalo chicken breasts are stuffed with cheese, grated carrots, and chopped celery, then rolled, breaded, baked, and drizzled with hot sauce. Sounds tempting? It should be – this is good stuff!
Stuffed Buffalo Chicken Breast
One of my subscribers kindly shared this recipe for Stuffed Buffalo Chicken Breasts over a decade ago. I love when my fans share their creations with me to share with you all, especially when it’s something delicious. If you know how much I love stuffed chicken breasts, you know I loved this version! They are so easy to make and the combinations are endless. Some of my favorites are Chicken Breast Stuffed with Jalapeño Popper and Chicken Alla Parmigiano Stuffed with Spinach. And if you want more buffalo chicken ideas, this buffalo chicken dip and buffalo chicken salad are always a hit!
How to make Stuffed Buffalo Chicken Breasts
- Filling: For the filling, mix together cheddar cheese, laughing cow cheese, blue cheese, celery, green onions, carrots, salt and pepper. Lay out the chops and spread an equal amount of the mixture down the center. Roll the chicken.
- excavator station: Place the shredded Ritz crackers in a shallow bowl. In another, combine mayo, a tablespoon of hot sauce, and lemon juice.
- A coat: Cover the chicken with the mayo mixture and then the crumbs. Roll the chicken and place on a greased baking sheet. Continue with the remaining chicken.
- Bake: Spray the chicken tips lightly with cooking spray and bake at 400° for 30 minutes
What is buffalo sauce made of?
This quick buffalo sauce is made with melted butter, Frank’s hot sauce, and garlic powder.
What to serve with stuffed chicken breasts
Here are a few recipe ideas for side dishes with stuffed chicken breasts:
Variations & Tips:
- Hot sauce: I love Frank’s hot sauce, but you can use whatever you prefer. If you don’t like spicy food this recipe probably isn’t for you, but you can always omit the hot sauce or use less for a mild stuffed chicken.
- Chicken: To save time, I like to buy pre-sliced skinny chicken breast chops. If you can’t find them precut at the supermarket, you can cut boneless skinless breasts and pat them to make them thinner.
- Mayo: Substitute an egg or Greek yogurt for mayo.
- Gluten free: Replace Ritz crackers with gluten-free panko.
- Cheese: If you don’t have a laughing cow, reduced-fat cream cheese will work.
- Leftovers: If you have leftover stuffed chicken, store it in the refrigerator for up to 3 days or in the freezer for 3 months.
More Stuffed Chicken Recipes You’ll Love:
Yield: 5 portions
Serving size: 1 filled breast
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Preheat oven to 400°F. Spray a casserole dish lightly with oil.
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Mix the cheddar, laughing cow cheese, celery, spring onion, carrot, salt and pepper in a bowl.
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Lay out the chicken chops, put an even amount of mixture in the center and spread down the middle.
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In a bowl, make a breading station out of shredded Ritz crumbs or gluten-free panko.
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In another bowl, combine mayonnaise, 1 tablespoon hot sauce, and lemon juice as a dredge mix.
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Coat chicken breasts in mayonnaise mixture, then coat in cracker crumbs and place seam-side down in a lightly greased skillet.
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Lightly spray the top of the chicken with oil. Bake 30 minutes.
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While chicken is cooking, melt butter and mix with remaining hot sauce and garlic powder.
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Drizzle buffalo sauce over the finished chicken breast and serve.
Last step:
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Portion: 1 filled breast, Calories: 172 kcal, Carbohydrates: 5 G, Protein: 22 G, Fat: 5 G, Saturated Fatty Acids: 2 G, Cholesterol: 58.5 mg, Sodium: 799 mg, Fiber: 0.6 G, Sugar: 1.7 G