This meal was so delicious and easy to prepare! I served it wish a small salad with a drizzle of blue cheese dressing and franks buffalo wing sauce. It was a perfect side to the chicken. I will definitely be keeping this meal in a regular rotation! I couldn't believe how tasty it was. The chicken was so moist and full of that buffalo flavor we love so much!
(from A Dash of Sass)
1 pound thin chicken cutlets
4-5 tablespoons crumbled blue cheese (I used low-fat)
4-6 tablespoons Frank's Buffalo wing sauce (the original recipe says hot sauce, but I wanted to use wing sauce)
salt and pepper
Preheat the oven to 350 degrees.
Place one chicken cutlet between two sheets of wax paper. Using a meat tenderizer or a heavy saucepan, carefully pound the meat until it is approximately 1/4-1/2 inch thick. Be careful not to tear the chicken. Repeat with each cutlet.
Season each side of the chicken cutlets with salt and pepper.
Place approximately 1 tablespoon of crumbled blue cheese on the wide end of each chicken cutlet. Roll the cutlets around the blue cheese crumbles. Secure each roll with a toothpick.
Place the rolled cutlets in a baking dish. Using a pastry brush (or your fingers) brush the cutlets with hot sauce. Roll the cutlets around so that they are completely covered with hot sauce.
Bake for approximately 20 minutes or until chicken is cooked through. Carefully remove toothpicks. Serve warm with crunchy celery. Feel free to drizzle more hot sauce over the rolls before serving.
**These are the exact measurements from the original recipe, however, I didn't measure a thing. I say just use what looks good and based on your tastes. If you want more or less sauce, go for it. Same goes with the blue cheese.**