Spicy Stuffed Buffalo Chicken Breast
4 split chicken breasts (not skinless)
1 teaspoon salt (optional…add more or less as desired)
1/2 teaspoon black pepper (optional…add more or less as desired)
1/2 garlic powder (optional…add more or less as desired)
4 tablespoons of softened cream cheese
1/2 cup diced celery (or use celery salt to subsitute May Omit)
1 ounce blue cheese (crumbled)
1 1/2 teaspoons chili powder
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Tabasco sauce or louisiana hot sauce
Preseason chicken with salt,black pepper, chilli powder(1/2tsp) and garlic pepper. Set aside.
In a bowl combine cream cheese, blue cheese and celery, and 1 tsp chilli powder.
Pull skin back without detaching it from the breast and using a fork poke holes in the chicken breast. Then place 1/4 of the cream cheese mixture under the skin and secure the skin back over the breast with a wooden toothpick, that has been soaked in water for 10 minutes.
Combine olive oil,honey, tobasco sauce and in a small bowl and mix well. Brush on each chicken breast.
Place chicken breast on a broiler pan and make sure that is about 8 inches from the fire let broil for about 25 minutes or less. Check on the chicken breast quite frequently to make sure chicken isnt getting burned.
Once the fork can be inserted easily or chicken is starting to get too brown, place chicken in a baking pan, cover with foil.
Place in an oven of 400 degrees 10-20 minutes until done. Chicken can be placed on barbeque grill on med/low heat instead of the broiler, then placed in the oven.