blue cheese and celery stuffed chicken with buffalo sauce

Oh my.. I am on a wing kick. Remember I did the buffalo chicken sandwiches with blue cheese celery slaw? This is similar, but no bun and a crunchy crust. Mmm, crunchy crust.

Now, before I go further… see those fries? My hubby picked them out and told me to do a post about them. Does me mentioning them count as a post? No?

They were store brand “fast food” style. Yep,they really said that.  And, yes… they tasted a lot like the ones from the golden arches… however much less salty. That’s because I don’t have one of those snowstorm salt shakers like they do..oh well.

Now, I have some naked chicken boobies here that have been stuffed. I over stuffed. Oh well..

I had to tie em up with string. Because I was out of toothpicks. I have no clue how I “ran out” of toothpicks… I mean, there is like 1,00,000 per box!!!!

Aww,man. I just remembered what I meant to buy at the dollar store earlier. Shallow plastic trays to dredge things with. Ugh. I needed them yesterday when I dredged these in flour.

These start off in a skillet, to get a nice crust… then you bake em in the oven. With your “fast food” style fries, of course. 😉

For the sauce, it’s a super healthy mix of melted butter and hot sauce. That’s good stuff….

blue cheese and celery stuffed chicken with buffalo sauce
Serves: 2
  • 2 boneless skinless chicken breast
  • 1 stalk celery, sliced thin
  • 3 tablespoons blue cheese
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice
  • salt/pepper
  • 1/2 cup flour
  • 3/4 cups Japanese style bread crumbs
  • 1 egg
  • 1/4 cup milk
  • 3 tablespoons butter
  1. In a bowl, combine the sour cream, blue cheese, lemon juice. Set aside.
  2. Cut a slit in each chicken breast and fill each with the mixture, secure if needed with toothpicks.
  3. Dredge each breast in flour and then in the egg/milk mixture.
  4. Roll in bread crumbs.
  5. Melt butter in an ovenproof frying pan over medium heat,
  6. Place chicken breasts in pan and allow to cook for 4-6 minutes each side to develop a crust.
  7. Don’t try to turn them too quickly.
  8. Finish baking in an oven at 350 for 25 minutes.


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