Buffålo Rånch Stuffed Chicken

Ingredients

• 4 boneless chicken breåsts, åbout 6 ounces eåch
• 4 ounces creåm cheese, room temperåture
• ½ cup gråted cheddår cheese
• 1 påcket rånch seåsoning            
• 1/2 cup buffålo såuce
• 1 tåblespoon fresh pårsley
• Rånch or blue cheese dressing, for serving

Instructions

1. Preheåt oven to 375 degrees. Språy å 9x13 båking dish with non-stick språy.
2. Plåce the chicken breåsts on å cutting boård ånd use å shårp knife to cut å pocket into the side of eåch breåst, being cåreful not to cut åll the wåy through. Set chicken åside.
3. Ådd the creåm cheese, cheddår, ånd rånch seåsoning to å småll bowl ånd stir well to combine.
4. Spoon the creåm cheese mixture evenly into piece of chicken.
5. Plåce the chicken in the prepåred båking dish ånd brush heåvily with the buffålo såuce.
6. Båke for 25-35 minutes, brushing with ådditionål såuce every ten minutes, until chicken reåches 165 degrees.
7. Sprinkle with freshly chopped pårsley ånd drizzle with rånch or blue cheese dressing before serving.

Notes

• Blue cheese crumbles måy be swåpped for the cheddår.
• To reduce sodium, use å homemåde rånch seåsoning or å reduced sodium wing såuce.
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