Stuffed Buffalo Chicken Breasts

Chicken cutlets filled with cheese, shredded carrot, and minced celery, then rolled, breaded, baked, and finished with a hot sauce drizzle.

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. Heat the oven to 400°F. Lightly mist a baking dish with oil.
2. Stir cheddar, Laughing Cow cheese, celery, green onion, carrot, salt, and pepper together in a dish.
3. Lay out the chicken cutlets, divide the filling evenly down the center of each, and roll them up.
4. Set up a breading station with crushed Ritz crumbs in one bowl. In another, mix mayonnaise, 1 tablespoon of hot sauce, and lemon juice for dredging.
5. Coat each roll in the mayonnaise mixture, then press into the cracker crumbs so they stick.
6. Arrange 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. Spoon the hot sauce mixture over the chicken before serving.

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