Recipe by DANDSPARKER
"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."
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skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
shredded provolone cheese
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!!!
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.
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!
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.
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!
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!!
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.
stuff these with bleu cheese instead of provolone and you got a great recipe! loved em
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 157
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