I've generally been a major aficionado of bison chicken and we routinely go to Buffalo Wild Wings. Their bare tenders are flavorful dunked in a little gentle sauce with some farm or blue cheddar!
It gets costly to eat there time and again however, so I've been trying different things with heaps of wild ox chicken plans. I'll interface them just for you at the base of this post, so make sure to look at all the wild ox chicken goodness I've been sharing!
This stuffed wild ox chicken formula is too simple to get ready and I know you all are going to adore it. My spinach stuffed chicken is as yet the most prominent formula on this site, yet I have an inclination this bison farm rendition may give it a keep running for it's cash.
- 4 boneless skinless chicken breasts, 6 ounces each
- 4 ounces cream cheese, room temperature
- ½ cup grated cheddar cheese
- 1 packet ranch seasoning
- 1/2 cup buffalo sauce
- 1 tablespoon fresh parsley
- Ranch or blue cheese dressing, for serving
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
- Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
- Spoon the cream cheese mixture evenly into piece of chicken.
- Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
- Bake for 25 minutes, brushing with additional sauce every ten minutes.
- Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.
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