Stuffed Buffalo Chicken Breasts

Ingredients

• 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 breast cutlets, 3 oz each
• 15 reduced fat Ritz crackers, crushed into crumbs
• 1 tbsp light mayonnaise
• 6 tbsp Frank’s hot sauce
• 1 tbsp lemon juice
• 2 tsp unsalted butter
• 1/2 tsp garlic powder
• Olive oil spray

Steps

1. Preheat the oven to 400°F. Lightly spray a baking dish with oil.
2. Mix cheddar, Laughing Cow cheese, celery, green onion, carrot, salt and pepper in a dish.
3. Lay out the chicken cutlets, placing an even amount of mixture in the middle and spread in the center. Roll up each cutlet.
4. In one bowl, make a breading station out of crushed Ritz crumbs. In another bowl, combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
5. Roll chicken breasts in the mayonnaise mix, then coat in the cracker crumbs, pressing gently to adhere.
6. Place the rolled cutlets seam-side down in the prepared baking dish. Bake 20–25 minutes, or until the chicken is cooked through.
7. While the chicken bakes, melt the butter with the remaining hot sauce and garlic powder. Drizzle the hot sauce mixture over the chicken before serving.

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