Nutritional Information: Calories:392 Fat:12.9g Protein:47.4g Carbohydrate:18.5g Fiber:1.1g Cholesterol:175mg Iron:2.3mg Sodium:421mg Calcium:120mg Time To Cook: Preparation time: 40 minutes Oven bake time: 20 minutes Servings Serves 4, 1 breast half each and about 4 teaspoons buffalo sauce Blue Cheese Stuffed Chicken Breasts With Spicy Buffalo Sauce Ingredients 1/2 cup, about 2 ounces crumbled blue cheese 1 tablespoon reduced-fat sour cream 1 teaspoon fresh lemon juice 1/8 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves, about 6 ounces each 1/4 cup all-purpose flour 2 tablespoons 2% reduced-fat milk 1 large egg, lightly beaten 1 cup Panko-Japanese style breadcrumbs) 1 1/2 tablespoons butter, divided 6 tablespoons finely chopped & drained bottled roasted red bell peppers 2 teaspoons water 1 teaspoon Worcestershire sauce 1 teaspoon minced fresh garlic 1/2 teaspoon hot sauce Directions Preheat oven to 350°. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.