Cheesy Stuffed Buffalo Chicken Breasts

Sometimes, you need something quick and easy that just looks like you put a lot of effort into it. I am totally into rolling stuff up inside a chicken breast and calling it dinner. It’s fun, a little messy, and husbands/friends are usually impressed by your awesome chicken rolling skills. Make them for your New Year’s Eve celebration!

These are a cross between every Skinnytaste stuffed chicken recipe ever and Hungry Girl’s Buffalo chicken tenders (from one of her cookbooks… I wasn’t able to find the recipe online). They are very simple and are sure to please your significant other!

Cheesy Stuffed Buffalo Chicken Breasts

Prep time: 5 minutes

Total Time: 30 minutes

Servings: 4

Points +: 7


  • 24 oz boneless, skinless chicken breasts
  • ¼ cup Frank’s Red Hot Original Hot Sauce (or another buffalo sauce of your choice)
  • ½ cup whole wheat seasoned bread crumbs
  • ¾ cup reduced-fat mozzarella or Italian blend cheese, shredded
  • Olive oil spray


  1. Preheat oven to 350°F and grease a baking pan.
  2. Butterfly the chicken breasts lengthwise so that there are 8 cutlets (I usually get 3 per breast). Top each cutlet with about 1½ Tbsp of shredded cheese (evenly distributing the cheese). Loosely roll each one and secure the ends with toothpicks.
  3. Place breadcrumbs in a bowl, or on a plate. In a second bowl, add the buffalo sauce.
  4. Dip chicken roll-ups in the buffalo sauce, then in the breadcrumbs and place seam-side down on the baking pan. Repeat with remaining chicken.
  5. Lightly spray the top of the chicken with the olive oil spray. cheesybuffalo2
  6. Bake 22-25 minutes, or until chicken is cooked through.


Serve drizzled with additional buffalo sauce and a side of homemade ranch dressing!



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