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Buffalo Chicken Roulades

Buffalo Chicken Roulades are blue cheese stuffed chicken breasts with a spicy cornflake coating.

Ingredients

  • 2 (6 oz each) boneless skinless chicken breasts
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons Frank’s Red Hot, or similar hot sauce
  • 1 tablespoon fat free sour cream
  • ¾ cup corn flakes cereal, crushed

Instructions

  • Preheat the oven to 400. Lightly mist a baking dish (I used a 9 x13 but a smaller one would work) with cooking spray and set aside.
  • Place the chicken breasts on a cutting board and cover them with parchment paper. Using a meat mallet, pound the breasts to a ¼ inch thickness. Season breasts with salt and pepper to taste. Sprinkle a tablespoon of blue cheese evenly across the surface each breast. Starting with a short side, roll each breast up and seal shut using toothpicks.
  • In a small bowl, mix the hot sauce and sour cream until thoroughly combined. Pour the crushed corn flakes into a shallow dish. Brush the surface of each chicken roll with a liberal amount of the hot sauce mixture and then roll in the corn flakes to coat. Place the rolls seam side down in the prepared baking dish.
  • Bake for 30-35 minutes. Don’t forget to remove the toothpicks before serving!

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
268 calories, 11 g carbs, 2 g sugars, 5 g fat, 3 g saturated fat, 43 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Taste of Home