Wednesday, July 27, 2011

Crispy Buffalo Chicken Roll-Ups

4 chicken breasts
salt and pepper to taste
1/4 c. Gorgonzola, shredded
1/4 c. Frank's hot sauce
2 Tbsp. mayonnaise
1 c. crushed cornflakes

Flatten chicken breasts to 1/4 inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7 inch baking dish.

Bake, uncovered, at 400 F for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Next time I may try to add bacon...

Recipe adapted from Taste of Home magazine August/September 2011

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