½ of recipe (1 stuffed mushroom): 228 calories, 6g total fat (2.5g sat fat), 564mg sodium, 9.5g carbs, 2.5g fiber, 4g sugars, 34g protein
This recipe is INCREDIBLE. Fans of Buffalo chicken should also check out the Slow-Cooker Buffalo Chicken, Buffalo Turkey Meatloaf, and Big Buffalo Cauliflower Bites.
You’ll Need: heavy-duty aluminum foil, baking sheet, nonstick spray, medium bowl
Prep: 10 minutes • Cook: 25 minutes
2 teaspoons Frank’s RedHot Original Cayenne Pepper Sauce
1 tablespoon fat-free plain Greek yogurt
Dash each salt and black pepper
8 ounces raw boneless skinless chicken breast, cut into bite-sized pieces
¼ cup finely chopped celery
¼ cup finely chopped carrots
2 large portabella mushroom caps (stems removed)
¼ cup Clean & Hungry Chunky Blue Cheese Dressing (recipe and store-bought alternatives)
1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
2. In a medium bowl, combine hot sauce, yogurt, salt, and pepper. Add chicken, celery, and carrots. Stir to coat.
3. Place mushroom caps on the foil, rounded sides down. Evenly divide chicken mixture between the mushroom caps.
4. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
5. Bake for 25 minutes, or until chicken is cooked through and mushroom caps are soft.
6. Cut packet to release hot steam before opening entirely.
7. Top with blue cheese dressing.
MAKES 2 SERVINGS
