Buffalo Ranch Stuffed Chicken

Servings: 4 · $5/serving · Active: 10 min · Total: 45 min ·

buffalo-ranch-stuffed-chicken

Notes

Quantity	Unit	Item	Section	Pantry?
4		boneless chicken breasts (about 6 oz each)	Meat & Seafood	no
4	oz	cream cheese, room temperature	Dairy & Eggs	no
1/2	cup	grated cheddar cheese	Cheese Products	no
1	packet	ranch seasoning	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	cup	buffalo sauce	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tbsp	fresh parsley	Produce	no
		ranch or blue cheese dressing, for serving	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no

Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
Spoon the cream cheese mixture evenly into piece of chicken.
Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
Bake for 25-35 minutes, brushing with additional sauce every ten minutes, until chicken reaches 165 degrees.
Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.