• Spicy Buffalo Style Stuffed Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1/4 pound blue cheese
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 stick unsalted butter
• 2 tablespoons hot sauce (recommended: Frank's Hot Sauce)
• 2 tablespoons white vinegar
• Celery, sliced thin, to serve

• Heat the oven to 350 degrees F.

• Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4  of  the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.

• In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.

Hey girl, still getting an early start in the morning, huh? This recipe sounds good, but since I really, really, don't like blue cheese, think I'll use another kind of cheese.

thanks

Thanks Linda this sounds great.

Marlene

Sounds yummy!!! The only way dh likes chicken is spicy!
THANKS!

Wow, this looks great.  I have been looking for different chicken recipes and trying to cut back on red meat.

I think it looks good too.  I'll be trying it with feta.  Thank you for posting it.

Sue

• Took me awhile to get back....tee hee -- I left after I posted to work out.....C O L D too! If any of you try this with different cheese I'd really like to know how you like it!

• **waving to all**