Grilled Buffalo Blue Cheese-Stuffed Chicken Breasts with Grilled Carrots & Celery

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

20 minutes

Calories

408 kcal

Directions

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.
With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to 1/4-inch thickness; remove plastic wrap. Leaving 1/2-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with 1/4 cup wing sauce; sprinkle with 1/4 teaspoon each salt and pepper.
Place chicken on hot grill rack; cover and cook chicken 10 minutes.
In medium bowl, toss celery, carrots, oil and remaining 1/4 teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.
Serve chicken with carrots and celery drizzled with remaining 1/4 cup wing sauce sprinkled with blue cheese, if desired.