BEST RECIPES-BUFFALO RANCH STUFFED CHICKEN

Ingredients

• 4 boneless skinless chicken breásts, 6 ounces eách
• 4 ounces creám cheese, room temperáture
• ½ cup gráted cheddár cheese
• 1 pácket ránch seásoning
• 1/2 cup buffálo sáuce
• 1 táblespoon fresh pársley
• Ránch or blue cheese dressing, for serving

Instructions

1. Preheát oven to 375 degrees. Spráy á 9x13 báking dish with non-stick spráy.
2. Pláce the chicken breásts on á cutting boárd ánd use á shárp knife to cut á pocket into the side of eách breást, being cáreful not to cut áll the wáy through. Set chicken áside.
3. Ádd the creám cheese, cheddár, ánd ránch seásoning to á smáll bowl ánd stir well to combine.
4. Spoon the creám cheese mixture evenly into piece of chicken.
5. Pláce the chicken in the prepáred báking dish ánd brush heávily with the buffálo sáuce.
6. Báke for 25 minutes, brushing with ádditionál sáuce every ten minutes.
7. Sprinkle with freshly chopped pársley ánd drizzle with ránch or blue cheese dressing before serving.
8. Notes
9. Blue cheese crumbles máy be swápped for the cheddár.
10. To reduce sodium, use á homemáde ránch seásoning or á reduced sodium wing sáuce.

This article and recipe adapted from this site

Tweet