CHEESE-STUFFED BUFFALO CHICKEN ROLLS
4 boneless skinless chicken breasts (about 1 1/4 pounds)
1/4 teaspoon salt
1/4 cup finely crumbled blue cheese (1 oiunce)
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1/4 cup finely shredded Cheddar cheese (1 ounce)
2 tablespoons butter, melted
2 tablespoons buffalo wing sauce
1/3 cup unseasoned dry bread crumbs
Blue cheese dressing, if desired
Celery sticks, if desired
1. Heat oven to 375 degrees. Spray 15-by-10-by-1-inch pan with cooking spray. Flatten each chicken breast to about 1/4-inch thick. Sprinkle with salt.
2. Place 1 tablespoon blue cheese and 1 tablespoon Cheddar cheese in center of each chicken breast to within 1/2 inch of short sides. Fold short sides about 1 inch toward center. Starting at long side, roll chicken over cheese, tucking in sides as needed. Secure ends with toothpicks.
3. In shallow dish, mix melted butter and Buffalo wing sauce until well blended. Place bread crumbs in another shallow dish. Coat chicken rolls with butter mixture; roll in crumbs. Place in pan.
4. Bake 25 to 35 minutes or until chicken is no longer pink in center. Remove toothpicks. Serve chicken with blue cheese dressing and celery. Makes 4 servings.
Tips: For a bolder, hotter flavor, use pepper Jack instead of Cheddar cheese.
Make ahead: Make chicken rolls as directed through Step 2. Cover and refrigerate up to 24 hours before baking. Continue as directed in Steps 3 and 4.