Sunday, October 07, 2012

Stuffed Buffalo Chicken Breasts

Stuffed Buffalo Chicken Breasts

Another fantastic recipe, it was delicious.

I'm really enjoying all these low calorie yummy dishes and I think the best part is that my kids are enjoying them too. Nothing worse than trying to lose weight and having to either eat something different from the rest of the family, or serving something bland.

Stuffed Buffalo Chicken Breasts

Stuffed Buffalo Chicken Breasts
Credit:  Skinnytaste

Servings: 5 Serving  Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 172 • Fat: 5 g • Carbs: 5 g • Fiber: 0.6 g • Protein: 22 g • Sugar: 1.7 g
Sodium: 799 mg (without salt)

1/4 cup shredded 2% cheddar
4 wedges light Laughing Cow blue cheese
1/3 cup celery stalk, minced
1/4 cup green onion, minced
1/4 cup carrot, minced
salt and pepper, to taste
5 (3 oz each) thin boneless chicken breasts cutlets
15 reduced fat Ritz Crackers, crushed into crumbs
1 tbsp light mayonnaise
6 tbsp Franks hot sauce
1 tbsp lemon juice
2 tsp light butter
1/2 tsp garlic powder
cooking spray (I used my Misto)

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.

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.

Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.

Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve.

Stuffed Buffalo Chicken Breasts


  1. Hello Ms.Sandra,
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    Pls visit mine when ever your time permits..!
    Thanks Maam..

  2. Now, if only I could make this using vegan ingredients. You've certainly inspired me, so I might try using a meat alternative. = ) Thanks for sharing the recipe