Buffalo Chicken W Blue Cheese Fondue Recipes
BLUE CHEESE FONDUE
Make and share this Blue Cheese Fondue recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic, blue cheese, white wine, and heavy cream in medium saucepan over medium low heat. Heat mixture, stirring frequently, until cheese is melted and incorporated. Stir in Dijon mustard and thyme.
- Pour into fondue pot or warming dish. Serve hot with chips.
Nutrition Facts : Calories 457.3, Fat 38.4, SaturatedFat 24.3, Cholesterol 124.2, Sodium 844.8, Carbohydrate 5.3, Fiber 0.2, Sugar 1, Protein 13.6
BLUE CHEESE-STUFFED CHICKEN WITH BUFFALO SAUCE
Make and share this Blue Cheese-Stuffed Chicken With Buffalo Sauce recipe from Food.com.
Provided by wilson29th
Categories High Protein
Time 35m
Yield 1 chicken breast, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350.
- 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
- 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
- 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 for 20 minutes or until done.
- 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
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- To brine the chicken, cut the breasts into 1 ½-inch chunks. Heat the water, salt, sugar, and vinegar until salt and sugar dissolves. Add the ice to cool it down. Put the brine and the chicken in a small bowl and place in the refrigerator for 1 hour. This will make the chicken tender and juicy.
- Heat 3-4 inches of oil to 350 degrees. Make a dredging station with 3 bowls: one with 1 cup of the flour, one with egg, and one with the panko breadcrumbs. Dredge the chicken in that order. Set aside while starting the Buffalo sauce and fondue dip.
- Start the sauce. In small sauce pan heat the hot sauce, ½ stick of butter, and red-wine vinegar over medium heat. Set aside.
- Start the fondue dip. Heat the garlic and cream in a small saucepan. Add the cheeses. In a small bowl or ramekin, mix together the 1 tablespoon of butter and 1 tablespoon of flour to make roux. Add it to the cheese mixture and heat until nice and melted. Pour into a small crock or bowl for dipping.
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