Ingredients:

  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • ½ cup Sharp Cheddar Cheese, freshly shredded
  • ¼ cup Blue Cheese (Stilton or Gorgonzola recommended), crumbled
  • ¼ cup Frank’s RedHot Original Sauce (or preferred classic cayenne pepper sauce)
  • 1 tsp Worcestershire Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Black Pepper, freshly ground
  • 1 tbsp Chives, fresh, finely chopped
  • 4 large Boneless, Skinless Chicken Breasts (approx. 6–8 oz each)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 2 tbsp Olive Oil or Neutral Cooking Oil
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • Pinch of Paprika (optional)

Instructions:

  1. Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.
  2. Create the Filling: In a mixing bowl, combine the softened cream cheese, shredded Cheddar, crumbled Blue Cheese, hot sauce, Worcestershire sauce, garlic powder, pepper, and chopped chives. Mix thoroughly until homogeneous and creamy.
  3. Chill the filling mixture in the refrigerator for 10 minutes. This makes the stuffing firmer and much easier to handle.
  4. Prep the Chicken: Pat the chicken breasts completely dry. Using a sharp knife, carefully slice horizontally through the thickest side of the breast, stopping about half an inch from the opposite side, creating a deep pocket.
  5. Season the inside of the pockets lightly with salt and pepper.
  6. Stuff: Spoon approximately ¼ of the chilled filling into each chicken pocket. Do not overfill.
  7. Seal: Gently fold the chicken breast shut. Secure the opening tightly using 2–3 wooden toothpicks or by trussing the breast with kitchen twine.
  8. Prepare the Coating: In a small, shallow dish, combine the Panko breadcrumbs, melted butter (or oil), and paprika (if using). Stir well until the Panko is evenly coated.
  9. Coat the Breasts: Rub the outside of each stuffed chicken breast lightly with olive oil, then press the breast firmly into the Panko mixture until all sides are covered. Place the coated breasts on the prepared baking sheet.
  10. Bake for 25–30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
  11. Rest and Serve: Remove from the oven. Carefully remove the toothpicks/twine. Let the chicken rest for 5 minutes before slicing and serving.