Skinny Stuffed Buffalo Chicken Breasts

Ok.. so anyone who knows me knows how crazy I would go for buffalo chicken. I'm a little obsessed. It's not super healthy for you, but this recipe gave me exactly what I was craving in a much healthier way. I prepped the veggies, shredded the cheese, prepared my chicken, and crushed my crackers earlier in the day so that when I was ready to cook I could just throw it all together. I even assembled two chicken breasts and froze them (without the dredge or sauce), still raw to cook at a later date. Thank god, because if I had cooked them all, I probably would have eaten them all my self because they were DELICIOUS.

Ingredients:
1/4 cup reduced fat shredded cheddar cheese (I shredded my own)
2 tbsp fat free cream cheese (recipe called for 4 wedges Laughing Cow blue cheese)
1/3 cup celery, minced
1/4 cup carrots, minced
1/4 cup green onion, minced
salt and pepper to taste
5 thin boneless chicken breast cutlets
15 reduced fat Ritz crackers, crushed as crumbs
1 tbsp light mayo
6 tbsp your favorite hot sauce
1 tbsp lemon juice
2 tsp light butter
1/2 tsp garlic powder
cooking spray

Directions: Preheat oven to 400 degrees. Spray baking dish with cooking spray. Mix cheddar cheese, cream cheese, celery, carrots, green onion, salt and pepper. Lay out the cutlets and evenly distribute the mixture on each breast. Roll the breasts and secure with a toothpick. In separate dish, mix together mayo, 1 tbsp hot sauce, and lemon juice to make a dredge. Pour the dredge evenly over the chicken breasts and make sure it is really covering all of them. Sprinkle the crushed crackers on top as well. Spray the top of the breasts with a little cooking spray. Place in oven and cook 30-35 minutes. In the meantime, heat up butter, remaining hot sauce, and garlic powder as a sauce. Pour over chicken when it is done cooking. Serve!