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I adore the flavours of Buffalo Chicken Wings. I love the heat of the sauce . . . mingled with the cool richness of the blue cheese dressing, and all of that succulent chicken wing meat. I think of all the parts of the chicken, I love the wings most of all.
And they are probably the bits that are the worst for you with all that skin and all that fat, but that’s probably exactly why they are so tasty, because of that fat and scrumptious skin. There’s a whole lot of flavour packed into those little wings!
I can remember when my children were growing up, and money was scarce, I used to be able to buy big packs of chicken wings for a lot less than I would have had to pay for other chicken parts. I used to just shake them with some seasoning and bake them. Everyone was happy, especially my pocket book.
Of course I am watching my waistline and cholesterol a bit more these days, and so I save things like chicken wings for a rare treat. Today I applied the flavours of Buffalo Chicken wings to chicken breasts, and quite successfully I might add!
This is a low carb entree that will have everyone smacking their lips. Chicken breasts are stuffed with a lush cheese filling . . . you combine cream cheese and cheddar cheese, and not a lot of each actually. Just enough to keep the chicken nice and moist. I also used ranch seasoning to give it a bit more flavour. You can make your own or use some from a packet of dry ranch dressing.
Stuffed into a pocket you cut into the chicken breasts, they keep the chicken moist. It also means that the chicken (because its been split) doesn’t need as long to cook, which helps even more to keep it moist.
You brush the chicken pieces generously with Buffalo sauce before cooking, and again once or twice while they are cooking . . .
Once done you drizzle the cooked chicken with a lush low carb blue cheese sauce. It all sounds very indulgent doesn’t it?
For a low carb meal I served it with my favourite Little Gem Salad and steamed yellow wax beans.
I adore Baby Gem lettuce and wax beans. Altogether this was one of my favourite low carb meals ever!
Stuffed Buffalo Chicken for Two
This delicious low carb chicken dish can easily be doubled to serve more people.
For the chicken:
2 boneless, skinless chicken breast fillets
4 TBS cream cheese
4 TBS grated strong cheddar cheese
1 TBS ranch seasoning
60ml buffalo sauce (1/4 cup)
2 tsp chopped fresh parsley
For the Blue Cheese Dressing:
2 1/2 ounces blue cheese crumbled
6 TBS Greek yogurt
4 TBS mayonnaise
1 TBS finely chopped fresh parsley
salt and black pepper to taste
heavy cream or water to thin
instructions:How to cook Stuffed Buffalo Chicken for Two
First make the dressing. Whisk all of the ingredients together, mashing the blue cheese until it is finely crumbled. Thin as desired with either cream or water. Set aside for the flavours to develop while you cook the chicken. This will keep for several days in the refrigerator in a covered container.
Preheat the oven to 190*C/375*F/ gas mark 5. Lightly spritz a baking dish with cooking spray. Set aside.
Using a sharp knife make a pocket in the edge of each chicken breast, taking care not to cut all the way through. Mash together the cream cheese, cheddar cheese, and ranch seasoning. Stuff half into each chicken pocket. Place into the baking dish and brush generously with Buffalo sauce. Bake in the preheated oven for 25 to 30 minutes, brushing with more buffalo sauce every 8 to 10 minutes. Remove from the oven and let rest for a few minutes before serving. Drizzle with some Blue Cheese Dressing and sprinkle with parsley to serve.
For Todd who is not trying to lose weight, I added a baked potato. We were both very happy. I think you will be too. You can also easily double the amounts to serve more than two people. Trust me when I say, this is so, so, SO delicious!
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