Bleu Cheese-Stuffed Chicken with Buffalo Sauce

For Heather, who introduced me to Frank's Red Hot.

Ingredients:
4 oz crumbled bleu cheese
2 tbs Daisy Light sour cream
2 tsp lemon juice
1/4 tsp fresh ground black pepper
3 skinless, boneless chicken breast, halved
1/2 c flour
2 eggs, lightly beated
1 box panko breadcrumbs
1 tbs olive oil
1/4 c Frank's Red Hot
1 tbs butter, melted
2 tsp water
1 tsp Worcestershire sauce

Directions:
1. Preheat oven to 350 degrees.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit in each chicken breast half to form a pocket. Stuff cheese mixture into pockets.
3. Arrange flour, beaten eggs, and panko crumbs across the counter in separate bowls. Working with one piece at a time, dredge chicken in flour then egg then panko.
4. Heat a large skillet over medium high heat. Add olive oil. Arrange chicken in pan; cook 4 minutes on one side. Remove from skillet, turning over, and placing on a flat baking sheet. Bake at 350 for 25 minutes or until done.
5. Combine remaining ingredients in a small dish. Serve sauce with chicken.