Blue Cheese-Stuffed Chicken With Buffalo Sauce

I found this in a Cooking Light magazine. Haven't tried it yet, but it sounds amazing.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 chicken breast

Ingredients

• 1⁄2 cup  crumbled blue cheese
• 1  tablespoon reduced-fat sour cream
• 1  teaspoon fresh lemon juice
• 1⁄8 teaspoon fresh ground black pepper
• 4 (6 ounce)  boneless skinless chicken breasts
• 1⁄4 cup all-purpose flour
• 2  tablespoons 2% low-fat milk
• 1  large egg, lightly beaten
• 1  cup panko breadcrumbs
• 1 1⁄2 tablespoons butter, divided
• 6  tablespoons  roasted red peppers, finely chopped (drained from the bottle)
• 2  teaspoons water
• 1  teaspoon Worcestershire sauce
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon  hot sauce

Directions

1. 1. Preheat oven to 350.
2. 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
3. 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
4. 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. 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.
5. 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.