blue-cheese stuffed chicken with buffalo sauce

We had this dish for dinner last night and it was super-fantastic.  I loved everything about it.  I loved the crispy coating on the chicken, the strong creamy filling and the spicy yet savory red peppers on top.  It was the perfect medley of textures and flavors.  My husband wasn't home for dinner but I do declare "Hall of Fame"!  I made half the chicken without the filling and my kids thought the chicken tasted just like chicken nuggets so they were happy and they were much healthier which made me happy too.

blue-cheese stuffed chicken with buffalo sauce (Cooking Light Magazine at myrecipes.com)
1/2 cup crumbled blue cheese
1 tablespoon reduced fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup flour
2 tablespoons reduced fat milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
1 teaspoon Worcestershire sauce (I used soy sauce since I dislike Worcestershire)
1 teaspoon minced fresh garlic
1/2 teaspoon soy sauce

Preheat oven to 350.
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.
Place flour in a shallow dish.  Combine milk and egg in a shallow dish.  Working with 1 chicken breast half 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.
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.
While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire (soy sauce!), 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.  Yield: 4 servings