Grilled Buffalo Blue Cheese ChickenGrilled Buffalo Blue Cheese Chicken
Grilled Buffalo Blue Cheese Chicken
Grilled Buffalo Blue Cheese Chicken
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Recipe - Gourmet Garage Corporate
GrilledBuffaloBlueCheeseChicken.jpg
Grilled Buffalo Blue Cheese Chicken
Prep Time10 Minutes
Servings8
Cook Time13 Minutes
Calories480
Ingredients
1/2 cup Crumbled Blue Cheese plus additional for serving (optional)
1/4 cup Cream Cheese, softened
3 tbs Panko Breadcrumbs
4 Boneless, Skinless Chicken Breasts (about 6 oz. each)
1/2 cup Buffalo Wing Sauce
1/2 tsp Kosher Salt
1/2 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
Directions

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°, 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.

 

Nutritional Information
  • 22 g Fat
  • 8 g Saturated Fat
  • 127 mg Cholesterol
  • 706 mg Sodium
  • 14 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 37 g Protein
10 minutes
Prep Time
13 minutes
Cook Time
8
Servings
480
Calories

Shop Ingredients

Makes 8 servings
1/2 cup Crumbled Blue Cheese plus additional for serving (optional)
Maytag Blue Cheese
Maytag Blue Cheese
$29.99/lb$29.99/lb
1/4 cup Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$7.69$0.96/oz
3 tbs Panko Breadcrumbs
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
$3.99$0.50/oz
4 Boneless, Skinless Chicken Breasts (about 6 oz. each)
Bell & Evans Split Halves Chicken Breasts
Bell & Evans Split Halves Chicken Breasts
$8.99 avg/ea$8.99/lb
1/2 cup Buffalo Wing Sauce
Stonewall Kitchen Buffalo Wing Sauce, 11 fl oz
Stonewall Kitchen Buffalo Wing Sauce, 11 fl oz
$9.99$0.91/fl oz
1/2 tsp Kosher Salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
1/2 tsp Fresh Ground Black Pepper
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
6 Celery Stalks, cut crosswise into 4-inch pieces
Organic Celery, 1 each
Organic Celery, 1 each
$4.99
4 Medium Carrots, halved lengthwise then cut crosswise into 4-inch pieces
Shredded Carrots, 10 oz
Shredded Carrots, 10 oz
$3.49$0.35/oz
1 tsp Olive Oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz

Nutritional Information

  • 22 g Fat
  • 8 g Saturated Fat
  • 127 mg Cholesterol
  • 706 mg Sodium
  • 14 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 37 g Protein

Directions

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°, 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.