Stuffed Buffalo Chicken Breasts

Yield: 5 servings

Prep: 15 min

Cook: 30 min

▢ 1/4 cup shredded 2% cheddar

▢ 4 wedges Laughing Cow cheese

▢ 1/3 cup celery stalk, minced

▢ 1/4 cup green onion, minced

▢ 1/4 cup carrot, minced

▢ salt and pepper, to taste

▢ 5 thin boneless chicken breasts cutlets, 3 oz each

▢ 15 reduced fat Ritz Crackers, crushed into crumbs 

▢ 1 tbsp light mayonnaise

▢ 6 tbsp Franks hot sauce

▢ 1 tbsp lemon juice

▢ 2 tsp unsalted butter

▢ 1/2 tsp garlic powder

▢ olive oil spray,

• Preheat the oven to 400°F. Lightly spray a baking dish with oil.
• Mix cheddar, laughing cow cheese, celery, 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. Roll up each cutlet.
• In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
• In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
• Roll chicken breasts in the mayonnaise mix.