The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 7, 2009
This was a great quick and easy meal, but I felt as though it was missing something. Will probably make again, with some tweaks.
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Cooking Level: Beginning

Home Town: Saco, Maine, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 11, 2008
I am not a big buffalo sauce girl, but this recipe turned out fantastic!!! The only complaint for me was that it was pretty salty. Also, I used shredded cheese (you can stuff more in there!). It makes it harder to roll, but totally worth it! Great recipe!
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Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 8, 2008
I made this for my fiance for his birthday dinner because he is obsessed with Frank's Red Hot Sauce. I marinated the chicken for about 2.5 hours in the butter/hot sauce mixture, stuffed with pepperjack cheese instead of provolone, and baked seam side up. A little of the cheese seeped out, but not too much. I didn't try this, as I don't do spicy food, but my fiance *LOVED* it... he used the word 'amazing' alot. hehe. Thank you :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 4, 2008
I was not impressed. Too bland. Needs more.
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Cooking Level: Beginning

Home Town: Temperance, Michigan, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 24, 2008
Took longer than 30 minutes to get cooked...but was fabulous when ready. I love the Red hot flavor!
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Cooking Level: Expert

Home Town: Springfield, Ohio, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: May 22, 2008
I made this years ago with crumbled blue cheese inside. I don't think you need the extra browning, you wind up drying out the chicken. Tonight I sliced the chicken in half to make 2 thin pieces (no pounding). I laid them flat in the dish and poured the sauce over it. After cooking 30 minutes, I spread some cream cheese on a flour tortilla, added the chicken (cut up small), crumbled blue cheese and diced celery. Really yummy wraps!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 3, 2008
This was so delicious. I used mozzerella chz instead bc I like that better. I also placed the rolls of ck back into the marinade and cooked it covered in the juices. That last 10min or so I broiled it to make the top brown and then placed a piece of mozzerella on top until it melted. I used the juices and a bit of blue cheese as dip. This is one of my and my boyfriend's new favorites!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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Reviewed: Mar. 26, 2008
Very tasty, but the chicken was kind of dry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 4, 2008
Well, after reading wonderful reviews for this recipe, I am going to give a poor review. We love Buffalo anything. And, I make awesome buffalo wings and buffalo chicken sandwiches. That being said, this tasted like bland, boring baked chicken with hot sauce. My husband, who lived in Buffalo, also thought it was boring and bland. Try just pounding your chicken breast, double dip it in egg/milk and flour, fry and coat in Frank's hot sauce simmered with melted butter. Put it on a bun with blue cheese and fixins. I will stick with that when I want something quick and spicy - sorry!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 26, 2008
Very, very good! My favorite chicken recipe from allrecipes so far. I used blue cheese in the middle and it was wonderful!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 23, 2008
Love this stuff. Since I'm the only one in my house that likes buffalo chicken I only made one serving. I made extra sauce and used extra cheese and then put it on a green salad with peppercorn ranch dressing. This made me very happy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 16, 2008
My son and I love anything that has buffalo flavor so these were awesome! I used double the amount of hot sauce (Frank's Red Hot Buffalo Wing Sauce) and used pepperjack cheese in my son's rolls and blue cheese crumbles in mine. My son ate his rolls with store bought ranch and I ate mine with homemade blue cheese dressing! Amazing!
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 4, 2008
These were a huge hit at our Super Bowl party! Butterflied the chicken, pounded it until it was about 1/2'' thick, marinated it in Emeril's Buffalo Wing Sauce for about two hours. Used mozzerella and blue cheese, rolled into spirals, cooked at 350 degrees for about 35 minutes. Sliced into 1'' thick slices, baked for another 10 minutes at 400 degrees. Served with chunky blue cheese and ranch dressing. A great way to have the taste of wings without all the fat and calories!
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Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 24, 2007
I absolutely love buffalo anything. These were good...very moist. However, I wish the hot sauce held to the chicken more. I had to use the mixture left in the pan for dipping. Very good and will try to make again, I just wish the hot sauce adhered more to the chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 15, 2007
This has become a regular on my recipe rotation list. My son would eat it every night if he could.
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Cooking Level: Intermediate

Home Town: Waynesboro, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 30, 2007
Excellent recipe! I used the smaller chicken strip sized fillets, very convenient, not too much prep work! Also used wing sauce like another reviewer recommended, turned out perfectly! Had people asking for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 16, 2007
My husband and I love buffalo wing sauce so this was right up our alley!! It was good but not great. I think next time I will take other advice and use blue cheese crumbles to give it more zing. The provolone can be a bit blah.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 28, 2007
These are awesome and this recipe is now a keeper with us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 19, 2007
Great!!! My husband requests these every week. I use blue cheese crumbles and bake the chicken right in the hot sauce mixture that I marinated it in. Comes out juicy every time!! Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 13, 2007
This meal was very easy to prepare. I let the chicken marinate for about 2 hours. I also had a problem with the sauce becoming very watery as it was baking. Next time I make this I'm thinking about adding some corn starch to the buffalo sauce and adding small amounts of the sauce every 10 minutes or so as the chicken bakes.
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