I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, October 17, 2010

Blue Cheese-Stuffed Chicken with Buffalo Sauce, AND Sherried Green Beans and Mushrooms

 What do I love? Buffalo sauce. Give it to me on anything and I'll eat it. You know what would be a great idea for sushi? Buffalo marinated chicken with a chunk of blue cheese. Too bad I don't own a sushi restaurant, I think that would be a great idea. 

 Since I don't own a sushi restaurant, I'll settle for this recipe.  It's definitely healthier than going to a bar and eating a bunch of fried wings (though I wouldn't turn those down). 
The green beans and mushrooms are also great. My mom made them at Christmas last year and as Will Ferrel says as James Lipton 'they are a delight'. 

I've never made the 'buffalo sauce' with this--we just use our Frank's to stay true to the Buffalo flavor.  

As of today's post 31 people rated Buffalo chicken 4 out of 5 and for the green beans, 3 people rated it 5 out out 5.

Recipe by Mark Scarbrough, Cooking Light, March 2010

Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)


  • 1/2  cup  (2 ounces) crumbled blue cheese
  • 1  tablespoon  reduced-fat sour cream
  • 1  teaspoon  fresh lemon juice
  • 1/8  teaspoon  freshly ground black pepper
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  2% reduced-fat milk
  • 1  large egg, lightly beaten
  • 1  cup  panko (Japanese breadcrumbs)
  • 1 1/2  tablespoons  butter, divided
  • 6  tablespoons  finely chopped drained bottled roasted red bell peppers
  • 2  teaspoons  water
  • 1  teaspoon  Worcestershire sauce
  • 1  teaspoon  minced fresh garlic
  • 1/2  teaspoon  hot sauce


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

Nutritional Information

Calories: 392
Fat: 12.9g (sat 6.7g,mono 3.4g,poly 1g)
Protein: 47.4g
Carbohydrate: 18.5g
Fiber: 1.1g
Cholesterol: 175mg
Iron: 2.3mg
Sodium: 421mg
Calcium: 120mg

Sherried Green Beans and Mushrooms

Recipe by Julianna Grimes, Cooking Light, December 2009

Yield: 8 servings (serving size: about 1 cup)


  • 1 1/2  pounds  haricots verts, trimmed
  • 3  tablespoons  butter, divided
  • 1/3  cup  thinly sliced shallots
  • 3/4  pound  exotic mushroom blend, coarsely chopped
  • 1/4  cup  dry sherry
  • 3  tablespoons  chopped fresh flat-leaf parsley
  • 2  teaspoons  chopped fresh thyme
  • 3/4  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper


1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Nutritional Information

Calories: 80
Fat: 4.3g (sat 2.7g,mono 1.1g,poly 0.2g)
Protein: 2.4g
Carbohydrate: 8.3g
Fiber: 3.5g
Cholesterol: 11mg
Iron: 0.8mg
Sodium: 256mg
Calcium: 56mg

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