Grilled Buffalo Blue Cheese-Stuffed Chicken Breasts with Grilled Carrots & Celery | CelebrateMORE.com

Grilled Buffalo Blue Cheese-Stuffed Chicken Breasts with Grilled Carrots & Celery

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Calories per serving: 408

Fat per serving: 22g

Saturated fat per serving: 8g

Carbs per serving: 14g

Protein per serving: 37g

Fiber per serving: 3g

Sugar per serving: 5g

Sodium per serving: 706mg

Cholesterol per serving: 127mg

Grilled Buffalo Blue Cheese-Stuffed Chicken Breasts with Grilled Carrots & Celery

Ingredients

  • ½ Cup Crumbled Blue Cheese plus additional for serving (optional)
  • ¼ Cup Cream Cheese, softened
  • 3 Tbsp. Panko Breadcrumbs
  • 4 Boneless, Skinless Chicken Breasts (about 6 ounces each)
  • ½ Cup New York-style Buffalo Wing Sauce
  • ½ tsp Kosher Salt
  • ½ tsp Fresh Ground Black Pepper
  • 6 Celery Stalks, cut crosswise into 4-inch pieces
  • 4 Medium Carrots, halved lengthwise then cut crosswise into 4-inch pieces
  • 1 tsp Olive Oil

Instructions

  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.
  2. With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.
  3. Place chicken on hot grill rack; cover and cook chicken 10 minutes.
  4. In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°F, and vegetables 5 minutes, turning once.
  5. Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

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