Tuesday, October 20, 2009

Bleu Cheese Stuffed Buffalo Chicken with Roasted Seasoned Potatoes

My husband loves anything buffalo—chicken wings, crack dip, potato wedges, fries, chicken fingers, etc. Every time we go out he orders wings. He requests this dish quite often and I don't mind since I love buffalo, too. This recipe isn't figure-friendly, but it is definitely healthier than deep fried wings, plus it's delicious. I made seasoned roasted potatoes on the side.

Bleu Cheese Stuffed Buffalo Chicken
4 boneless, skinless chicken breasts
1/4 cup ranch dressing
1/4 wing sauce
4 - 6 tablespoons bleu cheese crumbles
1 cup bread crumbs

Preheat oven to 375 degrees.
Lightly spray baking pan with nonstick cooking spray.
Mix together ranch dressing and wing sauce.
Cut a slit in the middle of each chicken breast.
Pack chicken with bleu cheese.
Brush wing sauce mixture on both sides of chicken.
Coat chicken with bread crumbs.
Bake for 30 - 35 minutes.

Roasted Seasoned Potatoes
4 large potatoes
1/2 green bell pepper
2 - 3 tablespoons canola or olive oil
1 teaspoon cumin
1 teaspoon ancho chili powder
Sea salt and cracked black pepper

Preheat oven to 375 degrees.
Lightly spray cookie sheet with nonstick cooking spray.
Chop potatoes and bell pepper into bite-sized pieces.
Add oil, cumin, chili powder, salt, and pepper to potatoes.
Shake to coat.
Place potatoes on cookie sheet.
Bake 34 - 45 minutes until potatoes are done.

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