Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) olive oil (optional, for searing)
  • 4 oz (113 g) full-fat cream cheese, softened
  • 1/2 cup (56 g) shredded sharp cheddar cheese
  • 1/4 cup (30 g) crumbled blue cheese (optional)
  • 1/3 cup (80 ml) buffalo wing sauce (e.g., Frank’s RedHot; more or less to taste)
  • 1 cup (120 g) cooked, shredded chicken or rotisserie chicken (optional)
  • 1 tbsp (15 g) chopped green onions (scallions)
  • 1/4 tsp garlic powder
  • 1/8–1/4 tsp cayenne or smoked paprika (optional)
  • 1/2 cup (50 g) panko breadcrumbs (optional, for crunch)
  • 2 tbsp (28 g) unsalted butter, melted (to toss crumbs)
  • 1–2 tbsp (15–30 ml) extra buffalo sauce (for brushing before/after baking)
  • Toothpicks (to secure seams)
  • Optional dipping sauce: 1/2 cup (120 g) Greek yogurt or ranch dressing
  • Optional dipping sauce addition: 2 tbsp (30 g) crumbled blue cheese or 1–2 tbsp milk to thin
  • Freshly ground black pepper, to taste (for dipping sauce)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with kosher salt and freshly ground black pepper.
  2. Butterfly each breast by slicing horizontally nearly through and opening like a book. If breasts are thick, place between plastic wrap and pound gently to about 1/2 inch (1.2 cm) thickness.
  3. In a mixing bowl combine softened cream cheese, shredded cheddar, blue cheese (if using), buffalo sauce, shredded chicken (if using), chopped green onions, garlic powder, and cayenne or smoked paprika; mix until smooth and spreadable. Taste and adjust hot sauce or seasoning.
  4. Spoon about 1/4–1/3 cup (60–80 g) filling onto one half of each butterflied breast, keeping filling away from edges. Fold the other half over the filling and press edges to seal. Use toothpicks to secure seams and ends. Optionally chill stuffed breasts 15–20 minutes to firm filling for easier handling.
  5. Optional sear: heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat and sear stuffed breasts 1–2 minutes per side until golden, taking care not to overcook.
  6. If using panko, toss panko with melted butter and press or sprinkle over the tops of the breasts (or brush breasts with extra buffalo sauce before topping). Transfer to a baking dish or leave in the skillet; brush with 1–2 tbsp extra buffalo sauce.
  7. Roast in the preheated oven until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken, about 15–25 minutes depending on size and whether seared. Panko should be golden and crisp.
  8. Tent with foil and rest 5 minutes to let juices redistribute and filling set. Remove toothpicks, slice on a bias if desired, and serve with optional dipping sauce and sides.
  9. Dipping sauce: stir Greek yogurt or ranch with crumbled blue cheese (or thin with 1–2 tbsp milk) and season with freshly ground black pepper to taste.