Buffalo Chicken Rolls
Submitted by leannmeiners
Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsAll the fiery, tangy satisfaction of buffalo wings, wrapped up in a sleek little package you can eat with a fork.
Thin-pounded chicken breasts get a soak in the classic butter-and-hot-sauce combo, then each one gets rolled around a spoonful of crumbled blue cheese before hitting the oven.
A quick blast under the broiler at the end gives them that gorgeous golden skin.
Serve on a bed of crisp romaine with celery sticks and extra blue cheese for the full wing-night experience, minus the pile of bones.
Pro Tips
- Pound the chicken between plastic wrap to prevent tearing. You want an even quarter-inch thickness so the rolls cook uniformly.
- Secure the rolls seam-side down in the pan so the toothpicks are just backup, not structural support.
- Let the rolls rest 5 minutes after broiling so the blue cheese sets slightly and doesn’t all run out when you slice.
Ingredients
Directions
Pound the chicken breasts down to a ¼ inch thickness.
In a large glass bowl, make the marinade by mixing together the butter and hot pepper sauce.
Add the chicken into the marinade, turning to coat; cover and refrigerate 15 to 30 minutes.
Preheat the oven to 400℉ (200℃).
Remove the chicken from the marinade and spoon 1 tablespoon of the blue cheese onto the center of each chicken breast.
Fold in the sides, rolling the chicken around the blue cheese. Secure with wooden picks.
Place the chicken rolls in a baking pan. Bake for 30 minutes or until chicken is fork tender.
Set the temperature control at broil or 450F.
Arrange the oven rack so the chicken is about 8 inches from the heat.
Broil the chicken for about 5 minutes or until brown. Remove the wooden picks from the chicken.
Arrange lettuce and chicken on platter. Garnish with celery and remaining blue cheese.
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