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Red Wine, Cats & Recipes -Buffalo Chicken by Staffer Jamie Brunton

My boyfriend and I just went on a road trip which was really more like a tour of America’s most TERRIFYING motels. It was a great vacation, but we tried to keep it cheap- so we stayed in some pretty rough places. Basically, we would pick the place we thought we were most likely to be murdered in. Choose that one. Pay them $50, then be too petrified to sleep.  Like, “Oh no, please don’t wash the sheets, we are fine. Besides, I’m sure you are very busy looking after that emphysema I can hear through the walls.  Also its midnight, so I’m certain there are some exotic curries you could be making… some wet stains you could be throwing on the furniture… Don’t worry about it - we will just sleep in our jackets.”

Also, swear to god, we were on the same route as those escaped murderers from Arizona.

We basically followed them, or they followed us, from Arizona to Montana. Like 3,000 miles! Every time I stopped and turned on the TV it was like “Bonnie and Clyde killers in Yellowstone”. Of course they are. I think I just rented a hotel room from them. 

It’s as if we picked a vacation and were like, “We’ll take ‘In the Mind of a Killer’ please. That’s affordable right?”

“We‘re kinda on a budget”.

Ooh! Also in Yellowstone? BUFFALO! Like, live ones. Here’s a far away picture I took.

We ate some delicious buffalo meat in Jackson Hole like rich asshole Californians then returned to our nightmare roadside inn like escaped convict murderers.  It was preeety great! I would have liked to wow you all with the recipe, but I live in Los Angeles. Where am I gonna get some GD buffalo meat?!

Probably Bristol Farms…

Anyway, I made you this instead! Blue Cheese Stuffed Chicken with Buffalo Sauce. YUM! I got this recipe from my friend, Danielle and it always go-to when I want something quick and delicious. So good! Enjoy and ‘til next time, friends!

Blue Cheese Stuffed Chicken with Buffalo Sauce

Serves 4 

1/2  cup  (2 ounces) crumbled blue cheese

1  tablespoon  reduced-fat sour cream

1  teaspoon  fresh lemon juice

1/8  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

1/4  cup  all-purpose flour

2  tablespoons  2% reduced-fat milk

1  large egg, lightly beaten

1  cup  panko (Japanese breadcrumbs)

1 1/2  tablespoons  butter, divided

Bottle of Frank’s brand Hot Buffalo Sauce (you can find this at any grocery store) 

Preheat oven to 350°.

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.

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 half 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.

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. Top with Frank’s Buffalo Sauce

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