Buffalo chicken rolls
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Buffalo chicken rolls
  Chicken    Rolls    Poultry  
Last updated 6/12/2012 1:11:16 AM. Recipe ID 38713. Report a problem with this recipe.
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      Title: Buffalo chicken rolls
 Categories: Poultry, 1994 dccc, Finalist
      Yield: 4 Servings
 
      4    Breasts, chicken, halves,
           -- broiler/fryer, boned,
           -- skinned
      2 tb Butter, melted
    1/4 c  Hot pepper sauce
      5 tb Cheese, blue, crumbled
           Lettuce, Romaine
           Celery leaves
 
       Pound the chicken breasts down to a 1/4 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 - 30 minutes.
  
       Preheat the oven to 400 F.
  
       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 in 400 F oven for
  30 minutes or until chicken is fork tender.
  
       Set the temperature control at broil or 450 F. 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
  leaves and remaining blue cheese.
  
       Cook:  Lisa Keys, Middlebury, Connecticut
  




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Recipe ID 38713 (Apr 03, 2005)

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