Ingredients:

  • 4 oz Cream Cheese, softened
  • 2 oz Blue Cheese, crumbled
  • 2 Tbsp Frank's RedHot Sauce (for filling)
  • 1/4 cup Celery, finely diced
  • 1 Tbsp Chives, minced
  • 1/4 tsp Black Pepper
  • 4 boneless, skinless Chicken Breasts (approx. 6 oz/each)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Vegetable Oil (or Canola)
  • Salt and Black Pepper, To taste
  • 2 Tbsp Unsalted Butter, melted (for glaze)
  • 2 Tbsp Frank's RedHot Sauce (for glaze)

Instructions:

  1. Make the Filling: In a medium bowl, combine the softened cream cheese, crumbled blue cheese, hot sauce, diced celery, chives, and pepper. Mix until just combined.
  2. Chill the Filling (Optional but recommended): Place the bowl in the fridge for 15 minutes. This firms up the filling, making it much easier to stuff and preventing leakage.
  3. Prep the Chicken: Lay a chicken breast on a cutting board, cover with cling film, and use a meat mallet to gently pound the thickest part until it is uniformly about 1/4 to 1/3 inch (6–8 mm) thick. Repeat for all four breasts.
  4. Season: Generously season both sides of the pounded chicken breasts with salt and pepper.
  5. Stuff the Chicken: Spoon about 1/4 of the filling mixture onto the centre of a chicken breast. Roll the chicken tightly, tucking in the sides as you go, to form a neat cylinder.
  6. Secure: Use 1-2 toothpicks to securely seal the seam of the chicken roll. Repeat for all breasts.
  7. Set Up the Dredging Station: Place flour in the first shallow dish, beaten eggs in the second, and Panko breadcrumbs in the third.
  8. Dredge: Take one stuffed chicken breast and coat it thoroughly in the flour, shaking off the excess. Dip it into the egg wash, ensuring full coverage. Finally, roll and press it firmly into the Panko breadcrumbs until completely coated. Repeat for the remaining three.
  9. Preheat Oven: Preheat your oven to 400°F (200°C).
  10. Sear: Heat the oil in an oven-safe skillet over medium-high heat. Carefully place the stuffed breasts, seam-side down, into the hot oil. Sear for 2-3 minutes per side until the Panko is golden brown and crispy.
  11. Bake: Transfer the skillet immediately to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part.
  12. Rest: Remove the chicken from the oven and let it rest on a cutting board for 5 minutes. Remove the toothpicks before serving!
  13. Make the Glaze (Optional): While the chicken rests, melt the butter and whisk it together with the extra hot sauce.
  14. Serve: Drizzle the Buffalo glaze generously over the resting chicken breasts. Slice on the diagonal and serve immediately.