I served this with steamed broccoli and baked potatoes last night. It was the perfect combination!
Ingredients
1/2 cup (2 ounces) crumbled blue cheese (or a mixture of Feta and blue cheese to equal 1/2 cup. I used this mixture to mellow the blue cheese, since it's such a strong flavor.)
1 TBSP reduced fat sour cream (or plain yogurt)
1 tsp fresh lemon juice
1/8 tsp freshly group black pepper
4 (6 ounce) skinless, boneless chicken breasts
1/4 cup flour
2 TBSP milk
1 large egg
1 cup panko bread crumbs
1 TBSP + 3 tsp butter
4 tsp water
2 tsp Worcestershire sauce
2 tsp minced fresh garlic
2-3 tsp hot sauce (to taste)
Directions
1. Preheat oven to 350*.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest part of each chicken breast 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, beating egg, and combining well with a whisk. Place panko in a shallow dish. Using one chicken breast half at a time, dredge in flour, then dip in egg mixture, and dredge in panko.
4. Heat a large oven proof skillet over med-high heat. Add 1 TBSP butter to pan and swirl to melt. Arrange chicken in pan and cook for 4 minutes or until browned. Do not flip the chicken before it's time or you will lose the breading! Turn chicken over, place skillet in oven. Bake at 350* for 20 minutes or until done. (If you do not have a large oven proof skillet, you can place a large glass baking dish in the oven with a TBSP of butter to melt once you begin cooking the chicken in the skillet. When it's time to flip the chicken, place it in the baking dish instead. Cooked side up.)
5. While chicken bakes, combine remaining butter, water, Worcestershire sauce, and garlic in a small saucepan over medium heat. Bring to a simmer and cook until butter melts. Remove from heat, and stir in the hot sauce. Serve with chicken. (If you really like the sauce, you might want to double this portion.)
Enjoy!
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