Reviewed: Jan. 16, 2005

This was great! I used a little less hot sauce because the one that we had was more like a paste. After the chicken browned for a little while I put the extra cheese on the chicken and left it in the oven until the cheese melted since some of the cheese melted out of the chicken. Will be a regular in our house. Thanks for the great recipe.

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Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: Dec. 2, 2004

This was wonderful and quick and easy. I eliminated the butter and added diced bannana peppers with the cheese. I'm a huge blue cheese fan so I made mine with blue cheese and my husbands with provolone. He declared it his official new favorite

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AMYANN011

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Reviewed: Nov. 27, 2004

Made these a few times, yummy!!

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Jayde

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Reviewed: Nov. 9, 2004

really juicy & tasty!!! i didn't flatten the chicken enough but still great, will make again!!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 27, 2004

In our house, my husband does the dishes when I make a difficult meal. After dinner he started right in on the dishes without even asking! Little does he know that this is one of the easiest meals to cook! The only problem I had was keeping the cheese in the chicken. I used 1/4 inch (or so) slices of monterey jack. It seeped out but was easy to scoop up and put in or on the chicken rolls. Any suggestions?

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JZM

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Reviewed: Jul. 15, 2004

I gave these a try for dinner since my boyfriend is on a low-carb diet. I used both provolone and mozzarella (just my preference). I really wasn't all that impressed with the final result. The preparing and cooking was very easy and although some of the cheese did seep out, it was still usable. I didn't think these were bad, just not as great as others raved about. We are big buffalo wing fans and were hoping for the same result, these were close, but not the same. Personally, I would only rate them three stars, boyfriend says four stars, and since this was for him, his rating wins. :)

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YELLIE73

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Reviewed: May 28, 2004

I thought these were great! I made them with crumbled blue cheese instead of provolone. Next time I may just lay them flat in the baking dish and sprinkle the cheese on top, but I will definately make these again! Thanks!

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NUNU713

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Reviewed: May 16, 2004

My family loved this recipe. My computer was down on the day I decided to make it, so I had to depend on my memory to get me through. I used way too much hot sauce to marinate the chicken in, and the vinegar from the sauce began to "cook" the chicken almost immediatly. But the flavor was wonderful!

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SUSIE5

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Reviewed: Feb. 17, 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!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 14, 2004

Very good! Used pepper jack cheese and added some sliced jalapenos- very spicey and yummy. Also, before baking I coated chicken rolls in crushed tortilla chips. This is a new favorite of mine :)

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kathryn

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Reviewed: Feb. 11, 2004

Even a Buffalonian gives this recipe 5 thumbs up! The chicken is so tender and juicy with just the right amount of kick!

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KIMANDPAULTAYLOR

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Reviewed: Feb. 8, 2004

not bad, easy to make definately check it out, i hate hot stuff and this was pretty good

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MALETVETTE

Cooking Level: Expert

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Reviewed: Jan. 26, 2004

Terrific! This is a must have recipe for those on a low carb diet ( and for everyone else who loves buffalo chicken) I found I had to cook longer than 5 minutes (about 15) to brown the chicken in the final step, but that could be my oven. The chicken was still moist though. I also used sliced provolone rather than shredded. This is very easy ,takes few ingredients, and has great flavor. My family really liked it and I will be making again soon.

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CALIFORNIADREAMIN

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Reviewed: Jan. 9, 2004

My husband really loved this recipe. I thought it was ok. I will make it again for him though! :)

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 3, 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.

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JOANIE

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Reviewed: Nov. 30, 2003

These were good for a different way to eat our favorite wing sauce. I used chicken tenders (3-4 per person) and mozzarella cheese as that's what I had in the house. The breasts would definitely be easier to work with, but I'm sure the flavor was basically the same. Overall, I wasn't really excited by the recipe but it wasn't bad, either, so I'll give it three stars.

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AMYMCGS

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Reviewed: Nov. 29, 2003

If you like buffalo wings, you will DEFINITELY like this recipe (plus, you get more meat than with wings)! I didn't change a thing with this recipe - it was an EXCELLENT recipe. Will definitely make again, probably using a bit more of the cheese. I served with celery sticks and blue cheese dressing. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Nov. 29, 2003

A tasty altenative for wing lovers. I used pre-flattened breasts from my grocer's butcher counter, and next time will use blue cheese or cheddar. The provolone was a little mild for my taste. Also would serve with blue cheese sauce for dipping!

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LYNSALYNS

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Reviewed: Oct. 21, 2003

This was so delicious! I marinated the chicken overnight! I served it with a salad and light Bleu cheese dressing. The Provolone cheese is a great flavor sensation with the Buffalo sauce. YUM! **Just wanted to add that I made it again, and this time I substituted low-fat Ken's Italian dressing for the butter. It was very good as well!!

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JAZZANDFOOD

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Reviewed: Oct. 16, 2003

absolutely wonderful - we will keep this as a staple for quick and easy dinner

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JAY9R97

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