Buffalo Chicken Roulades are blue cheese stuffed chicken breasts with a spicy cornflake coating.
Yield: 2servings
Ingredients
2(6 oz each) boneless skinless chicken breasts
Salt to taste
Black pepper to taste
2tablespoonscrumbled blue cheese
2tablespoonsFrank’s Red Hot, or similar hot sauce
1tablespoonfat free sour cream
¾cupcorn 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 SmartPointsWeight Watchers Points Plus: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)adapted from Taste of Home