blue cheese stuffed chicken with roasted a red pepper sauce

2 oz blue cheese
1 tablespoon sour cream
1 teaspoon lemon juice
2 chicken breast halves
1/4 cup unbleached flour
2 tablespoons milk
1 large  egg lightly beaten
1 cup panko
1 and 1/2 tablespoons butter
1 roasted red bell pepper or 6 tablespoons jarred i prefer the fresh
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon Tabasco


preheat oven to 350

combine first 4 ingredients in a small bowl  cut a pocket into the thickest part of each chicken breast stuff the blue cheese mixture evenly into the pockets


place the flour in a small bowl combine the egg and milk in a shallow dish place the panko in a shallow dish  working with one breast @ a time dredge the chicken in the flour then dip in the egg than coat in the panko  repeat with remaining breast

heat a large oven proof skillet over medium high heat add 1 tablespoon of the  butter swirl to coat the pan  arrange the chicken in the pan cook 5 minutes till golden brown  turn the breast over place the skillet in the oven bake at 350 for 20 minutes or until done

combine the roasted peppers( i roast mine in a hot oven till they blister then let them cool in a paper bag  remove the skin and seeds)  combine the remaining 11/2 teaspoons butter  water Worcestershire and the garlic in a small sauce pan  until the butter melts  remove from heat stir in hot sauce serve with the chicken  I also like to serve these with garlic smashes new red potatoes  and a green of choice    i found this recipe awhile back in a cooking light magazine  but i have made a few of my own tweaks