Chicken, Chicken, Chicken

I have grown up eating a LOT of chicken (thanks mom!) We would have chicken ALL the time at my parents house. There was a point I believe where me and my siblings boycotted my mom making chicken because we were eating it so often! We've had fried chicken, shake and bake chicken, lemon pepper chicken, barbeque chicken and so on and so forth. Mark is a HUGE fan of chicken, he cooks a big bag of chicken and eats it during the week at work. I wanted to make chicken one night for dinner but wanted to do something different. As I looked for chicken recipes this one caught my eye. If you like chicken and cheese, with some spice this one is for you!

Stuffed Buffalo Chicken Breasts

4 boneless, skinless chicken breasts (or more depending on how many you are feeding)

1/4 pound blue cheese (I despise blue cheese so I used Mozzerella, use any cheese you want!)

Salt

2 tablespoons olive oil

1 stick of unsalted butter (I used 1/3 of a stick to cut down on fat)

2 tablespoons hotsauce (I used Lousiana Hot Sauce and I probably used 1/4 cup)

2 tablespoons vinegar

Celery, sliced thin to serve

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1. Heat oven to 350 degrees

2. Pound out your chicken until it is thin. Split up cheese between each chicken breast. Lay the cheese on one side of the chicken breast

3. Fold chicken and close the sides on end with toothpicks, season with salt and pepper

4. Heat oil in non stick, oven safe skillet over medium heat and sear the chicken on both sides until browned (about 4-5 minutes)

5. Put chicken into oven until it is cooked through (about 10-12 minutes)

6. In a small pot, add the butter, hot sauce, and vinegar and cook over low heat until bubbling Pour half the sauce over the chicken and let cook for 1 more minute.

7. Remove the toothpicks and serve with the extra sauce and garnish with the celery

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Unfortunately I do not have a picture of this one. I didn't think to take a picture. I will take pictures of my recipes from now on. This chicken was great! We served with farmer's market fresh corn and the cob and steamed zucchini and asparagus. It was just the right amount of spice and the cheese gets all gooey and good!

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Recipe from foodnetwork.com