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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CHEFJON

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Reviewed: May 19, 2007

This was good but nothing fantastic. It just tastes like hot sauce covered chicken with a little bit of cheese. I probably wont make this again just because I have a lot better recipes for stuffed chicken breasts with more flavor. Hot sauce and butter is better if your making chicken wings. It doesnt exactly coat chicken breast well, which results in it running off and making a runny mess while cooking. This is a good start to a buffalo chicken recipe, but I think if its going to be coating the chicken it needs to be a heavier sauce with more flavor or the chicken needs to be breaded for it to coat.

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Apr. 30, 2007

These were great! I took the advise of other cooks and used hot wings sauce instead of hot sauce. I also cut the chicken down into smaller strips and used pepper jack cheese. This would be great as an appetizer too.

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mpact27

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Reviewed: Apr. 28, 2007

This recipe was amazing....my husband actually moaned while eating it....it would be a great dish for company as you can make it ahead of time. I opted for both provolone and crumbled bleu cheese in the middle...it gave it a little more kick! Wonderful!

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KARLAGIRL

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Reviewed: Apr. 10, 2007

Loved this! I expected it to be really spicy, but it wasn't, just great flavor.

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Meredith

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Mar. 12, 2007

This was a great recipe. I used the sauce from Restaurant Style Buffalo wings and since I hate pounding chicken, I just cut a slit in each breast and stuffed the cheese in the pocket. Next time, I think that I'll use gorgonzola or bleu cheese rather than provolone. Thanks D & S Parker!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 6, 2007

I thought this was kind of bland and too watery. Next time I'll try not rolling the chicken and using a buffalo wing sauce instead of hot sauce.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 11, 2007

We really liked these. I made them just as described and served with Ranch & Bleu Cheese Dressing. My son & daughter raved about them.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Feb. 8, 2007

Took advice and didn't roll them. I thought they were good. I used pepper jack cheese and drained the sauce. It was way too runny. Served with ranch dressing. I love spicy food so I added crushed red pepper and pepper jack cheese to give it more of a kick.

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PAWWSS

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

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Reviewed: Feb. 2, 2007

This was really good and easy. I marinated the chicken for about 3 hours and added a little garlic powder. I used Monterey jack cheese which was very tasty. I will make again.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jan. 17, 2007

This is a very simple dinner to make, yet still a big hit with my husband. The first time I made it with hot sauce, which is what the recipe calls for. This really didn't have that much flavor (besides just being hot). Since then, I've been making it with buffalo wing sauce and we like this version a lot more!

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Carrie

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Reviewed: Jan. 9, 2007

This was so yummy! I substituted a mixture of softened cream cheese and crumbled bleu cheese for the provolone, and served with bleu cheese dressing and celery sticks. The "buffalo" flavor wasn't as strong as I would have liked, but I'm a wing fanatic, so next time I'll either marinate longer or do as one reviewer suggested and hit 'em with extra hot sauce during the last 5 minutes of cooking. Just like everyone else, my cheese leaked out into the pan, but we just spooned some of the cheesy buffalo sauce pan juices on top of the finished chicken and it was still great. I might try not rolling them next time, just laying them flat in the pan and topping with the cheese mixture, maybe that will retain the cheese a little better. Still, an awesome dinner for two buffalo wing lovers! Thanks for the great recipe!

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Nov. 15, 2006

Very tasty, and a little messy. But I believe it tastes better when you make a mess.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 1, 2006

These turned out very good and very tasty. Thank you!

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Aug. 7, 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.

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MCha

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Reviewed: Apr. 17, 2006

It was ok. I probably wouldn't make it again, unless in a pinch. It was very watery at the end, but I just drained it off.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Apr. 12, 2006

This is a great and healthy way to eat chicken! I loved it!

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Fabrienne

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Reviewed: Apr. 11, 2006

We actually changed this recipe quite a bit, but it was delicious. We used Hooter's buffalo sauce. We cut up the chicken into strips, put it in the glass baking dish and poured the sauce (plus butter) over it and baked as directed. When it was done, we put the cheese on it and dipped in Ranch. It was really good, though next time I think we'll forgoe the butter.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Mar. 28, 2006

Good! Nothing fancy, and we feel that the cheese is lost in the spicy chicken...will leave out the cheese next time...otherwise this was a healthy alternative wings.

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TRACYCOOK

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Reviewed: Mar. 1, 2006

We liked these, but boy were they HOT! I subbed in shredded mozzarella for the provolone, which worked just fine.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Buffalo Chicken Rolls

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