Do you ever get in a rut with food? It seems I have a handful of favorites that I cook over and over again. They are simple, delicious, and never let me down. However, I go through phases when I want something new and different. Times when I get tired of the same ol’ same ol’! Are you with me? I can ask Greg for suggestions, but ultimately, it’s always up to me to decide what we are having.
I have had this recipe on the back burner for a while but just recently tried it. Often, it’s not that a new recipe requires more time, effort, or ingredients. It is just something that requires you to actually follow a recipe rather than throwing a few things together.
We are all about anything buffaloed at this house. This Buffalo Ranch Stuffed Chicken has incredible flavor! It was also so simple that it is now a regular in my rotation of dinner recipes. From a blog that I recently discovered, thatlowcarblife.com, this recipe is an all- around winner!
Buffalo Ranch Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- 4 ounces cream cheese room temperature
- 1/2 cup grated cheddar cheese
- 1 packet Ranch dressing mix
- 1/2 cup buffalo sauce
- Ranch or blue cheese dressing for serving
Instructions
- Preheat oven to 375℉. Spay a 9 x 13-inch baking dish with nonstick cooking spray.
- Mix the cream cheese, cheddar cheese, and Ranch dressing mix, set aside.
- Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut through.
- Divide cream cheese mixture among the chicken breasts and evenly stuff inside the pocket.
- Place the chicken in the prepared baking sheet and brush heavily with buffalo sauce.
- Bake for 25 minutes, brushing with additional sauce after 10 minutes.
- Before serving, drizzle with additonal buffalo sauce and dressing of your choice.
Notes
