Looking for an excuse to eat buffalo wings as a dinner? Look no further than my Air Fryer Buffalo Stuffed Chicken Breasts! I have been making this dish non-stop since I developed this recipe. This will soon be your family’s favorite as well.
Inspired by buffalo wings, these stuffed chicken breasts are filled with celery, carrot, blue cheese and toped with a delicious ranch sauce.
How To
Top make this recipe, you will need to butterfly cut each chicken breast, leaving you with two thin pieces of chicken to stuff. To do this, start at the thickest end of the breast and carefully cut, away from yourself, towards the thinner slice. Once the chicken is cut, using a meat pounder or the back of a small frying pan, even out each chicken breast to an even layer. We don’t need the chicken to be super thin, just trying for an even layer of chicken.
The Sauce
The yogurt ranch is a quite possibly the star of this meal. The tangy yogurt helps cool the spice of the buffalo sauce. This ranch is super easy to make, try doubling the recipe and saving some to dip with veggies as a delicious snack.
You may also like our Quick and Easy Chicken Pozole Soup.
Did you make this recipe?
Please let me know how this recipe turns out for you in the comments below!
Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.
Air Fryer Stuffed Buffalo “Wing” Chicken Breasts With Yogurt Ranch
Equipment
- air fryer
Ingredients
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 4 oz light cream cheese
- 2 tbsp blue cheese
- 3 chicken breasts
- 2 eggs
- 1 tbsp milk or water
- 1 cup Panko breadcrumbs
- 2 tbsp melted butter
- 4 tbsp hot sauce I use Louisiana hot sauce
Yogurt Ranch
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp milk
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- salt and pepper to taste
Instructions
- In a small bowl, combine the celery, carrot, and both cheeses.
- Butterfly the chicken breasts by starting at the thickest end, slice the breasts in half horizontally, carefully working away from you and toward the thinner end. You will end up with two thin chicken breast halves. Repeat with the remaining chicken breasts, leaving you with 6 total chicken breast halves.
- Using a meat pounder, or the back of a frying pan, pound each chicken breast into even layer. Season both sides of each chicken breast with salt and pepper.
- Divide the cheese mixture between each chicken breast. Spread the mixture over the chicken breasts, stopping about a 1/4 inch from the ends.
- Roll the chicken breasts tightly starting at the widest end. Refrigerate for 15 minutes.
- Prepare your breading stations. In a shallow dish, whisk egg and milk. In a second shallow bowl add the breadcrumbs, season with salt and pepper.
- Coat each chicken breast roll in the egg mixture, followed by the breadcrumbs.
- Coat air fryer with oil or cooking spray. Place the chicken breasts in the air fryer, ensuring they are not touching. Depending on the size of your air fryer you may want to cook the chicken in two batches.
- Air fry at 375 degrees F for 15 minutes. Flip the chicken breasts and cook for another 5 minutes or until a thermometer reads 165 degrees F.
- Combine melted butter and hot sauce. Brush over the cooked chicken. Serve with yogurt ranch.
Yogurt Ranch
- Combine all ingredients in a small bowl. Season with salt and pepper to taste.
I just made the stuffed Buffalo Chicken.
My husband and I love it. I changed the recipe a little. It still turned out great. I used whipped onion and chives cream cheese for the stuffing and I sliced my chicken in half almost all the way through, spread the cream cheese, place the halves together, dipped it in eggs and then the Panko. I did not air fry. I used a convection oven at 375.
This is a keeper!!