Blue Cheese Stuffed Chicken Breasts with Buffalo Sauce
September 14, 2020
If you're a Buffalo chicken wing fan but don't love the messiness or skin-and-bones situation, this blue cheese-stuffed chicken breast recipe is for you. We've married the tangy, kicky spice of Buffalo sauce and velvety, piquant blue cheese to create this decadent (and less-mess) version of the pub favorite.
Chicken breasts can be a bit bland and dry when cooked. We countered that situation by dipping the chicken breasts in our Mayo with Avocado Oil before breading them with crunchy pork rinds. We baked them at a low temperature for even cooking without drying them out, and coated the cooked white-meat chicken with feisty Buffalo sauce. Drizzle your stuffed chicken breasts with sour cream, if desired, to provide a cool contrast to the peppery sauce.
Blue Cheese Stuffed Chicken Breasts with Buffalo Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
Calories
967
Crushed pork rinds add a crispy crunch to this moist, juicy chicken recipe. Stuffed with tangy blue cheese and drizzled with Primal Kitchen Buffalo Sauce, it's the best parts of pub wings without the muss and fuss.
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Ingredients
- 2 large boneless, skinless chicken breasts
-
1/2 cup Primal Kitchen Mayo with Avocado Oil
- 1/3 cup blue cheese crumbles
- 1 2.5-ounce bag Epic Provisions Pork Rinds
-
4 Tablespoons Primal Kitchen Original Buffalo Sauce
2 Tablespoons sour cream, optional
- 2 teaspoons parsley, chopped
- 1 cup green leaf lettuce
- 2 stalks celery
1 Tablespoon lemon juice
- 1/4 teaspoon salt
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-
Alternate ingredients:
Directions
Preheat oven to 350ºF.
Smash pork rinds inside the unopened bag until they are about the size of bread crumbs; either place on the counter and use the bottom of your first, or use a rolling pin. You can also blitz the pork rinds in a food processor until they resemble the size of bread crumbs.
Pour the pork rind crumbs onto a large plate.
Take half of the mayo and mix it with the blue cheese in a small bowl.
Place the chicken breasts onto parchment paper on top of a cutting board. Slice each chicken breast in the middle of each breast, about 3/4 of the way through the breast. Pat all sides of the chicken breasts dry with a paper towel.
Open the top flap of each chicken breast and fill half of the mayo and blue cheese mixture. Close the top flap of each chicken breast. Take the remaining half of the mayo and brush onto the outside of each chicken breast.
Place the mayo-coated chicken breasts on the plate with the crushed pork rinds. Coat the outside of each chicken breast with the pork rind crumbs equally on all sides.
Place the chicken breasts on a sheet pan. Bake for 40 minutes or until a meat thermometer inserted into the thickest part of the breast reads 165ºF.
When cooked, remove the chicken breasts from the oven. Place one chicken breast on a plate. Drizzle each breast with 2 tablespoons Primal Kitchen Buffalo Sauce, and 1 tablespoon of sour cream (optional).
Tear washed and dried green leaf lettuce and place in a bowl. Slice celery stalks into bite-sized pieces, and add to the bowl with the lettuce. Add lemon juice and salt. Toss to combine. Add half of the salad to one plate, and half to the other plate.
Recipe Note
Nutrition info calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 967
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Fat
- 74 grams
- Protein
- 76 grams
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