Satisfy your buffalo wing craving with this healthy chicken dish.

INGREDIENTS

1/2 cup (2 ounces) crumbled blue cheese

1 tablespoon reduced-fat sour cream

1 teaspoon fresh lemon juice

1/8 teaspoon ground black pepper

4 (6 ounce) skinless, boneless chicken breast halves

1/4 cup all purpose flour

2 tablespoons skim milk

1 large egg, lightly beaten

1 cup panko (Japanese breadcrumbs)

1 1/2 tablespoons butter, divided

Wing sauce (read the label...many fat free sauces are high in sugar)

1. Preheat oven to 350 degrees.

2. Combine first 4 ingredients in a small bowl.

3. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff with cheese mixture.

4. Place four in a shallow dish. Combine milk & egg in a shallow dish, stirring well with a wisk. Place panko in a shallow dish.

5. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture, then dredge in panko. Repeat with remaining chicken.

6. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan, swirl until melted. Arrange chicken in pan & cook 4 minutes or until browned. Turn chicken over & place skillet in oven.  Bake at 350 for 20 minutes or until done.

7. Plate chicken and top with wing sauce.

Serves 4