Buffalo chicken rolls

Yield: 4 servings

Measure Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
2 tablespoons Butter, melted
¼ cup Hot pepper sauce
5 tablespoons Cheese, blue, crumbled
Lettuce, Romaine
Celery leaves

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 - 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 Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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