Buffalo Chicken Roulades
The recipe Buffalo Chicken Roulades can be made in approximately 45 minutes. This recipe makes 2 servings with 327 calories, 41g of protein, and 10g of fat each. For $2.19 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. 738 people were glad they tried this recipe. If you have frank, blue cheese, salt, and a few other ingredients on hand, you can make it. It is brought to you by Emily Bites. With a spoonacular score of 97%, this dish is amazing. Pizza Chicken Roulades, Chicken Florentine Roulades, and Chicken Roulades with Sage are very similar to this recipe.
Servings: 2
Ingredients:
Black pepper to taste
2 T crumbled blue cheese
¾ c corn flakes cereal, crushed
2 T Frank's Red Hot (or similar hot sauce)
Salt to taste
2 (6 oz each) boneless skinless chicken breasts
1 T fat free sour cream
Equipment:
oven
baking pan
baking paper
cutting board
meat tenderizer
toothpicks
bowl
Cooking instruction summary:
Preheat the oven to 400. Lightly mist a baking dish (I used a 9 x13 but a smaller one would work) with cooking spray and set aside.Place the chicken breasts on a cutting board and cover them with parchment paper. Using a meat mallet, pound the breasts to a ¼ inch thickness. Season breasts with salt and pepper to taste. Sprinkle a tablespoon of blue cheese evenly across the surface each breast. Starting with a short side, roll each breast up and seal shut using toothpicks.In a small bowl, mix the hot sauce and sour cream until thoroughly combined. Pour the crushed corn flakes into a shallow dish. Brush the surface of each chicken roll with a liberal amount of the hot sauce mixture and then roll in the corn flakes to coat. Place the rolls seam side down in the prepared baking dish.Bake for 30-35 minutes. Don’t forget to remove the toothpicks before serving!
Step by step:
1. Preheat the oven to 40
2. Lightly mist a baking dish (I used a 9 x13 but a smaller one would work) with cooking spray and set aside.
3. Place the chicken breasts on a cutting board and cover them with parchment paper. Using a meat mallet, pound the breasts to a ¼ inch thickness. Season breasts with salt and pepper to taste. Sprinkle a tablespoon of blue cheese evenly across the surface each breast. Starting with a short side, roll each breast up and seal shut using toothpicks.In a small bowl, mix the hot sauce and sour cream until thoroughly combined.
4. Pour the crushed corn flakes into a shallow dish.
5. Brush the surface of each chicken roll with a liberal amount of the hot sauce mixture and then roll in the corn flakes to coat.
6. Place the rolls seam side down in the prepared baking dish.
7. Bake for 30-35 minutes. Don’t forget to remove the toothpicks before serving!
Nutrition Information:
covered percent of daily need
