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Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted Potatoes - (Free Recipe below)

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SKU:
Chickcrunst - Recipes
Weight:
1.00 LBS
Shipping:
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Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted Potatoes

Serves 4

Ranch seasoning mix from Gimme Some Oven

Ingredients:
4 chicken breasts
1/4 cup crumbled feta cheese
2 green onions, chopped
salt and pepper
1/4 cup regular hummus
2 Tablespoons buffalo wing sauce (not hot sauce)
1/4 teaspoon cayenne pepper (or more or less)
1/2 cup Rice Chex, pulverized OR 1/4 cup panko bread crumbs
smoked paprika (optional)

For the Ranch Roasted Potatoes:
2lbs red potatoes, chopped
2 Tablespoons extra virgin olive oil
1 Tablespoon dried parsley
1 Tablespoon chopped fresh chives OR 1/2 teaspoon dried chives
3/4 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried onion flakes
3/4 teaspoon salt
1/2 teaspoon pepper

Directions: 

  1. Preheat oven to 425 degrees then line two baking sheets with foil, spray with nonstick spray, and then set aside. Toss potatoes with oil and seasonings in a large bowl then spread out onto one of the prepared baking sheets and roast for 15 minutes.
  2. Meanwhile, combine feta and green onions together in a small bowl then set aside. Mix hummus with buffalo wing sauce and cayenne pepper in another small bowl then set aside. Cut a pocket into the side of each chicken breast then place on second prepared baking sheet. Stuff each pocket with a quarter of the feta/green onion mixture then press down firmly on top to make sure chicken breasts are as flat as possible. Pat the chicken dry, season the tops liberally with salt and pepper, and then spread the buffalo hummus all over the chicken (if you spread it on too thick it will melt off in the oven.) Sprinkle each chicken breast with a quarter of the pulverized rice chex or panko bread crumbs, sprinkle smoked paprika on top, and then mist or spray tops with extra virgin olive oil or nonstick spray.
  3. Place chicken into the oven after the potatoes have been roasting for 15 minutes then roast the chicken and potatoes together for 15-20 minutes or until potatoes are golden brown and chicken is cooked through (potatoes will roast for 30 minutes total.)