Recipe: Crispy Buffalo Chicken Roll-ups

Here's another recipe from the Taste of Home magazine!  I'm not a huge fan of buffalo sauce, but I know Mike is and I sometimes try and cook with it.  I'm also not a fan of recipes that involve the messy task of dipping raw meat into various bowls to coat it.  Nonetheless, I decided to try it.  Despite the fact that I chose to buy thin sliced chicken to save on pounding chicken and they were probably much smaller than they should have been, I think the final product was pretty good.


Crispy Buffalo Chicken Roll-ups

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup crumbled blue cheese
• 1/4 cup hot pepper sauce
• 2 tablespoons mayonnaise
• 1 cup crushed cornflakes

Directions

• Preheat oven to 400°. Flatten chicken breasts to 1/4-in. 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-in. baking dish.
• Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 4 servings.

Something I thought of when shopping for the ingredients:  Don't you wish they sold really small boxes of corn flakes?  I only use them for 'breading' and hate that the box takes up so much room in my pantry.  And by the time I use them again they are stale.  Just a thought for anyone reading this who may work for Kellog's.