Buffalo Chicken Rolls
2 whole large chicken breasts, boneless
2 Tbl butter
2 garlic cloves, minced
2 ounce bottle Tabasco
8 oz cream cheese, room temp
1 cup Ranch dressing
3/4 cups celery, chopped
5 Tbl butter, softened
1/2 lb crumbled bleu cheese
Olive oil
Bread crumbs
Mix together cream cheese, Ranch dressing, celery, 5 Tbl butter and bleu cheese. Form into two 3" oval patties.
Saute garlic and Tabasco in 2 Tbl melted butter. Flatten chicken until 1/4" thick. Place cheese mixture on chicken and roll up, tucking in sides to enclose filling. Secure with wooden picks. Dust chicken rolls in flour. Dip chicken rolls in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
2 whole large chicken breasts, boneless
2 Tbl butter
2 garlic cloves, minced
2 ounce bottle Tabasco
8 oz cream cheese, room temp
1 cup Ranch dressing
3/4 cups celery, chopped
5 Tbl butter, softened
1/2 lb crumbled bleu cheese
Olive oil
Bread crumbs
Mix together cream cheese, Ranch dressing, celery, 5 Tbl butter and bleu cheese. Form into two 3" oval patties.
Saute garlic and Tabasco in 2 Tbl melted butter. Flatten chicken until 1/4" thick. Place cheese mixture on chicken and roll up, tucking in sides to enclose filling. Secure with wooden picks. Dust chicken rolls in flour. Dip chicken rolls in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
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