Blue Cheese Stuffed Chicken with Buffalo Sauce

from "Cooking Light" magazine

Blue Cheese Stuffed Chicken with Buffalo Sauce: serves 4 ( 9 points)

1/2 c. crumbled blue cheese
1 T. FF sour cream ( Breakstone's)
1 tsp. fresh lemon juice
1/8 tsp. black pepper
4 ( 6 oz) boneless, skinless chicken breast halves
1/4 c. flour
2 T. skim milk
1 egg, lightly beaten or 1/4 c. egg beaters
1 c. Panko ( Japanese) bread crumbs
1-1/2 T. butter, divided
6 T. finely chopped drained bottled roasted red bell pepper
2 tsp. water
1 tsp. Worcestershire sauce
1 tsp. minced garlic
1/2 tsp. hot sauce

Preheat oven to 350.
Combine first four ingredients in a small bowl. Cut a horizontal slit through thickest portion of chicken to form a pocket. Stuff cheese mixture into pockets.
Place flour in a shallow dish, egg and milk in another shallow dish and Panko in a third shallow dish. Dredge chicken in flour, then dip in egg mixture, then coat in Panko.
Heat a large ovenproof skillet sprayed with cooking spray; over medium high heat. Add 1 T. butter to the pan. Swirl until butter melts. Add chicken to pan. Cook four minutes or until browned and crisp on one side. Flip and immediately place skillet in the oven and cook 20-30 minutes or until chicken is cooked through.
Meanwhile, combine remaining 1/2 T. butter, red peppers, water, Worcestershire and garlic in a small saucepan. Cook until butter melts. Remove from heat and stir in hot sauce. Serve about 1 T. sauce over each chicken breast.