Garlic Buffalo Blue Cheese-Stuffed Chicken Breasts
Recipe Sourceby Megan O’Brien
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Appliance used: Ninja® Foodi® 2-Basket Air Fryer. Tip: To increase your serving size, simply double or triple the ingredients.
Recipe Quick Facts
PREP
15
MINUTES.
COOK
30
MINUTES.
MAKES
2
SERVINGS.
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- 2 Perdue Boneless Skinless Chicken Breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 tablespoon canola oil
- 2 ounces softened cream cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles
- 1/4 cup Buffalo sauce
- 1 tablespoon dry ranch seasoning
- 2 tablespoons dried chives
- 1 tablespoon minced garlic
- Toppings (optional)
- Ranch dressing, buffalo sauce and fresh parsley leaves
MADE WITH OUR
PERDUE BONELESS SKINLESS CHICKEN BREASTS PACK
Approx. 2.7-3.5-lb. package (contains 3 packs, each filled with 1-2 frozen breasts)
YOUR PRICE
$31.99Each
avg/ea
ADD TO CART
PERDUE HARVESTLAND ORGANIC BONELESS SKINLESS CHICKEN BREASTS PACK
Approx. 2.7-3.5-lb. package (contains 3 cells, each filled with 1-2 frozen breasts)
YOUR PRICE
$36.99Each
avg/ea
ADD TO CART
Step 1
In a small bowl, combine the garlic powder, onion powder and paprika.
Step 2
Place the chicken breasts on a cutting board, drizzle with oil and evenly season with the garlic powder mixture.
Step 3
Cut a deep pocket into the center of each chicken breast; be careful not to cut all the way through to the other side.
Step 4
In a medium bowl, add the remaining ingredients and mix until well combined. Fill the pocket of each chicken breast with the cream cheese mixture.
Step 5
Place a chicken breast in each Zone. Insert both baskets in unit. Select Zone 1, Select BAKE, set temperature to 375 F and set time to 30 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press the START/STOP button to begin cooking.
Step 6
Drizzle with ranch, hot sauce and parsley. When cooking is complete, remove chicken breasts and top with ranch, Buffalo sauce and parsley.