Reviewed: Nov. 1, 2009

My sons really liked this recipe. Only reason I'm giving it a 4 is, like other posters mentioned, it's not spicy enough. I'll add cayenne to it next time and it'll probably be a 5. Thanks for sharing!

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barbatl

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Acworth, Georgia, USA

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Reviewed: Oct. 25, 2009

We're doing this in the next cpl days. It looks great and there are some great suggestions listed. We'll definitely comment back!

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jennann

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Reviewed: Oct. 16, 2009

These were ok. I marinated them over night and used pepperjack cheese in place of the provolone. They were a little dry not too dry but a little dry. I poured some of the marinade on them before baking and the rest when I took them out and upped the temp. on the oven. Not bad, might make again. Thanks.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This is a staple in my monthly menu rotations. I use Franks hot sauce

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Hatchi

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Reviewed: Jun. 11, 2009

Thought it was wonderful, and didn't change much. Didn't bother to mess around with rolling it up. I just pounded the breasts slightly, and after marinading, baked in the oven with a probe thermometer to 150. Took out, added mozzarella baked it until it was 170. So good with ranch dressing. Thought it had plenty of flavor.

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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 13, 2009

YUMMY! I'm not sure if I should rate this because I changed it up so much...but here's what I did: I pounded two chicken breasts and put in a ziplock and I poured about 1/2 cup of Frank's redhot sauce in there (no butter.) I marinated for 24 hours due to everyone saying it had no flavor. The night I went to prepare it, I mixed shredded mozzerella with about 4 oz of cream cheese and stuffed and rolled my chickn breasts with that. I toothpicked and placed seam side down and baked according to instructions however I think the recipe is a bit too long - check them before the times says as they will likely be done. All in all, it was a delicious, flavorful and I'll certainly make again. Next time instead of pounding, I might just cut a slit in the breasts and do the rest the same.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 28, 2009

This was ok. The chicken needs to marinate a little longer in the hot sauce. We thought the hot sauce would leave more of a taste. Otherwise it was good, we dipped in ranch dressing with celery and carrot sticks.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Mar. 18, 2009

*Drool* This was great! Its pretty salty because of all of the hot sauce, but its still wonderful. I used half of a string cheese in the middle of each breast and shredded mozz on top. Next time I will try pepperjack cheese, like others suggested, and minced jalapenos on the inside. Thanks for the recipe!

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AnaAH

Cooking Level: Intermediate

Home Town: Belle Plaine, Iowa, USA

Living In: Blairstown, Iowa, USA

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Reviewed: Mar. 12, 2009

This was good. I let mine marinade for 1 day and poked holes in my chicken breasts. I could hardly taste the marinade and had expected it to be more spicey. I used the Buffalo Chicken Sauce recipe from this site.

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Petey

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Adapted to suit my families needs but recipe is delicious!

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T M Schweder

Cooking Level: Intermediate

Home Town: Rock Port, Missouri, USA

Living In: Saint Joseph, Missouri, USA

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Reviewed: Feb. 18, 2009

a healthy alternative to buffalo chicken since it's not breaded and it's baked! I did pile on the cheese though haha! we really enjoyed this but both agreed it would be better while watching football or something like that rather than for dinner...very easy though and tasty!

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Meg

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Reviewed: Feb. 16, 2009

I give these 10 stars. I made this dish for a NASCAR Party yesterday and they were gone in no time at all. I wished I had made more of them because there was not enough for everyone. I doubled the sauce and used Pepper Jack cheese. I also cheated and bought thin sliced chicken breasts to omit having to pound out regular chicken breasts. This dish took no time to make. Will definitely make again.

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Cora

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Reviewed: Feb. 15, 2009

I love buffalo wings but this was not a near comparison in my book. I thought for sure that with it being so highly rated it would be a hit, but I found it dry and just bland.

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maxwell770

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Reviewed: Feb. 10, 2009

This was a great idea but I didn't have anything but tenderloins and I put the cheese on the top. It was scrumptious! I would have really LOVED it if I could have used bleu cheese, but husband won't go near it, however, the provolone was really yummy too!

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Feb. 5, 2009

I made this for our Super Bowl Party. What a Hit! They were better than the wings. Like other reviewers, I didn't have shredded Provolone, just sliced. It made it a little harder to roll but still delicious. We had a few left over, and they were great the next day as well.

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shorty6542

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Reviewed: Feb. 2, 2009

Delicious. I made some very small changes. I marinated the chicken for a few hours in the baking dish, then baked. I didn't roll the chicken, simply laid the cheese on top. Very easy and wonderful for my superbowl "party".

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Very tasty. Just needed more cheese as that got lost in the hot sauce flavor.

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Brenda

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Reviewed: Jan. 28, 2009

This is the classic buffalo chicken wing flavor minus the minced garic. I pound the breasts flat before marinating to allow for better rolling and spread some minced garlic on the breast before the cheese. Great recipe.

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Ron

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Reviewed: Jan. 20, 2009

These were pretty tasty! I didn't have any provolone on hand so instead I used string cheese mozzarella which the chicken wrapped around perfectly.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 10, 2009

These turned out really good! I would give the recipe 4 stars alone, but after dipping it in some ranch combined with the leftover hot sauce mixture in the pan it is definitely 5 stars! I used both provolone and pepper jack cheese. Both were great and I couldn't really tell a difference.Also, completely carb free and not too spicy (when usuing Louisiana hot sauce) for those of you who don't like real spicy.

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