Blue Cheese-Stuffed Chicken with Buffalo Sauce recipe
Cooking Light, March 2010
Wow, this was REALLY yummy!! I didn’t make the sauce. Somehow someone used the green pepper I had saved to make the sauce. So, I just put some cayenne in the coating to make it spicy.
I like the pan fry then finish in the oven technique. I’ve had two recipes recently that do that and it works well. The chicken stays crispy on one side at least, but doesn’t sit in oil the whole time. I will be making this again, and probably with the sauce next time.
Measuring cups and spoons
Oven safe, large, nonstick skillet