Buffalo Stuffed Chicken
4 boneless skinless chicken breasts
2 cups panko bread crumbs
2 T melted butter
2 T hot sauce (Frank's Redhot)
4 ounces reduced fat cream cheese
4 T blue cheese
4 pieces crispy bacon, crumbled
Preheat oven to 375
Put bread crumbs in a shallow dish. In a second shallow dish, whisk eggs for egg wash. Combine melted butter and hot sauce and drizzle over bread crumbs. Toss bread crumbs until all are coated with hot sauce and butter mixture. Pound each chicken breast between two pieces of wax paper until about 1/4-1/2 inch thick.
In another bowl combine softened cream cheese and blue cheese. Mix well. Place a spoonful of the cheese mixture in the middle of each flattened chicken breast (divide mixture evenly). Crumble one piece of bacon over cheese mixture in each chicken breast. Roll chicken up and tuck ends in. Dip each piece of chicken into egg wash and roll in breadcrumbs covering completely. Secure each piece with toothpicks or kitchen twine and place seam side down in a baking dish sprayed with non-stick cooking spray.
Cook at 375 for 30-40 minutes until chicken is cooked through and breadcrumbs are golden brown. Remember to remove toothpicks or twine before serving.