Blue Cheese-Stuffed Chicken with Buffalo Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 1.5 tablespoons butter divided
• 1 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 1 teaspoon garlic fresh minced
• 0.5 teaspoon hot sauce 
• 1 teaspoon juice of lemon fresh
• 2 tablespoons milk 2% reduced-fat
• 1 tablespoon cream sour reduced-fat
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 6 tablespoons roasted peppers red drained finely chopped
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients in a small bowl.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
4. Place flour in a shallow dish.
5. Combine milk and egg in a shallow dish, stirring well with a whisk.
6. 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.
7. Heat a large ovenproof skillet over medium-high heat.
8. 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.
9. Bake at 350 for 20 minutes or until done.
10. 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.
11. Remove from heat, and stir in hot sauce.
12. Serve sauce with chicken.