Bleu Cheese-Stuffed Chicken with Buffalo Sauce

We're a house that loves our chicken wings, so this Bleu Cheese-Stuffed Chicken with Buffalo Sauce seemed like a good alternative to the original. And it was...with a few tweaks, as usual. Before stuffing the chicken per instructed with the bleu cheese mix, I seasoned it with salt and pepper. I also added some extra Tabasco sauce to the "Buffalo" sauce (I assume it's called that because it does consist of the basis of traditional Buffalo sauce: garlic, salt, hot sauce and butter). And this is the first time I've used panko breading--I highly recommend it.

Sides included zesty lemon asparagus and kicked-up new potatoes:

Zesty Lemon Asparagus
-Clean about 1 lb. of asparagus and remove the ends by gently bending the asparagus until the end snaps off.
-Steam the asparagus for about 5-10 minutes until fork-tender.
-Meanwhile, brown 2 tsp. sesame seeds in 1 Tbsp. butter over medium heat. Add 2 Tbsp. fresh lemon juice, 1/4 tsp. salt, and 1/4 tsp. Tabasco. Serve over the steamed asparagus with lemon slices.

Kicked-up New Potatoes
-Clean about 1 lb. new potatoes and slice 1/4-inch thick.
-Dry off the slices with a paper towel, then season with salt, pepper, and Tabasco sauce to taste.
-Heat 1 Tbsp. butter and 1 Tbsp. canola oil in a skillet over medium-high heat; add the sliced potatoes and saute until brown on both sides; reduce the heat to medium-low and continue to saute (total saute time is about 25 minutes, so you can time it to the baking of the chicken).

Meet my editor, who likes to sit beside the bed while I type out this blog and look disapproving and bored: