Stuffed Buffalo Chicken Breast

This is a fun little twist on Buffalo Chicken.  You can eat it just like this with some steamed veggies, and crunchy celery OR slice it on top of a fresh salad.  Also, save this wing sauce!  It is my FAVORITE sauce to toss air fried chicken wings in.

Chicken

4 boneless, skinless chicken breasts

5oz. container crumbled bleu cheese

2 cups shredded mozarella cheese

salt and pepper

extra virgin olive oil

Sauce

1 stick butter

1/2 cup Frank's hot sauce

1 tablespoon Worcestershire sauce

1 tablespoon light brown sugar, packed

Heat your oven to 350 degrees.

Slice each chicken breast in half length ways without cutting all the way through.  You want to make a pocket.

Stuff the pocket with a generous, 2 or 3 finger pinch of bleu cheese crumbles.  

Secure the openings of the cheese stuffed pockets with toothpicks.

Heat a drizzle of oil in a skillet.  Sear the chicken on both sides until browned, 3-4 minutes.  Place seared chicken into a 9x13 baking dish and bake until cooked through 10-12 minutes.  

While the chicken is baking, melt the butter in a small sauce pan.  Add the remaining sauce ingredients, combine, and heat until bubbling.  Once the chicken is baked, remove it from the oven and remove toothpicks.  Pour half of the sauce over the chicken breasts and top each breast with a small pile of shredded mozzarella cheese and another pinch of bleu cheese.  Return the chicken to the oven for a few minutes until the cheese is melted.  Serve with remaining sauce.