Buffalo Chicken Rolls Recipe - Allrecipes.com
Buffalo Chicken Rolls Recipe
  • READY IN ABOUT hrs

Buffalo Chicken Rolls

Recipe by  

"Delicious chicken breasts marinated in hot sauce and filled with shredded Provolone cheese. Serve with Ranch or blue cheese dressing! Blue cheese lovers may substitute blue cheese for the Provolone."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
  3. Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

I am probably one of the world's biggest buffalo chicken fans on the planet and found this just super!! I added a touch more hot sauce and just a little garlic powder and served with homemade blue cheese dip and celery sticks and a garden salad-Delicious!!!

 
Most Helpful Critical Review
Aug 07, 2006

Messy & cheese is unneccessary. Tried again and found the best was to pound the chicken breast so it wasn't so thick and then coat in hot/buffalo sauce. It was better.

 
Jun 13, 2008

This recipe is really good. I love really hot food so I added extra hot sauce to suit my taste. I couldn't find provolone cheese to shred so I just used slices. I only used one and that was not enough for me so I will probably add another next time. Thank you for the great recipe!***** *****I have been making this recipe for three years now!!! And will continue for years to come. Of course I have switched it up now and then and my favorite way is to pound out the chicken, mix up some cream cheese and shredded mozzarella, place of ball of the cream cheese mixture in the center and roll the chicken over, secure with toothpicks. I love the flavor of the cream cheese and hot flavored chicken. Yum! Yum! Yum!

 
Jul 28, 2003

If you like Buffalo wings, you'll love this recipe!! I did not use the provolone cheese, rather I chose Pepper Jack cheese (we love spicy food). The other change I made, was I tied the rolls with string instead of using toothpicks to secure the rolls during cooking. This dish was easy to make and was a hit at my house. My 2 year old even liked it! We are not big blue cheese or Ranch dressing fans so I served Goya yellow rice and a fresh garden salad with it. Thank you D and S Parker!! I hope you have some additional recipes to share.

 
Mar 03, 2004

This came out really good, although I thought it was even better the next day. I didn't bother pounding out the chicken breast - it was still tender the next day after baking and microwaving. Delicious with Paul Newman Ranch dressing. I just cut each chicken breast in half, then marinated in a zip lock bag. 5 minute prep time, seriously. I actually forgot about it for a while so I left it in there for about a day and a half. Still good! Because I made this for lunches this week, I left the cheese off, and threw a piece on before microwaving it (40 seconds). This freezes well - I made a bunch (and froze them) for my boyfriend and sent it back on a 5 hour flight, and it worked great. Served it with ranch dressing, what a QUICK and easy meal!

 
Jan 04, 2004

Awesome, awesome, awesome! Chicken came out moist and full of flavor. I let mine marinate in the fridge and hour and a half or so while I ran errands. The mixture solidified a little, but it was still good. Not to spicy at all. Used sliced prolone instead of shredded because its easier to roll. Only used about 1 1/2 slices per breast, next time I will double. Served with blue cheese. This will now become a regular on my dinner menu. I am also on a low-carb diet and I am going to take the other reviewers suggestion of putting this chicken on salad. I cannot say enough how much I enjoyed these and they were so simple. 2 forks up!!

 
Jan 05, 2004

Had planned on trying this recipe, but found that I had bought chicken tenders instead. I marinated the tenders in the Tabasco for about 5 hours and sauted them and used in a warm tortilla with cheese, lettuce, tomato, black olives and green onions. Wonderful. Reminded me of the Southwest Chicken rollups from Applebee's. The next morning my husband make southwest chicken and eggs in a tortilla with the leftover chicken. Thanks for heading me in the right direction for new recipes.

 
Dec 11, 2005

stuff these with bleu cheese instead of provolone and you got a great recipe! loved em

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 0.9 g
  • < 1%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 1042 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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