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READY IN ABOUT 1¼ hrs

Buffalo Chicken Rolls

Read Reviews (131)

"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." — DANDSPARKER

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons butter, melted

1/2 cup hot sauce
1/2 cup shredded provolone cheese

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Directions

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.
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.
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.

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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!!!

—BETHGENE

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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.

—MCha

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172 Ratings

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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.

—BOODAMOM

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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!

—BunnyGirl

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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!

—STARDUST_331

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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!!

—AngelaM

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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.

—JOANIE

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Dec 11, 2005

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

—NYPD K9 COP

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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.

Nutritional Information

Buffalo Chicken Rolls

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 293
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 10.5g 53 %
Cholesterol 110mg 37 %
Sodium 1042mg 42 %
Potassium 367mg 10 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 31.7g 63 %
Sugars 0.5g
Vitamin A 11 %
Vitamin C 37 %
Calcium 18 %
Iron 11 %
Thiamin 10 %
Niacin 150 %
Vitamin B6 44 %
Magnesium 14 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.