These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them!
—WILLIAM KEYS KENNETT SQUARE, PA
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 2 SERVINGS
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese
2 tablespoons hot pepper sauce
1 tablespoon mayonnaise
1/2 cup crushed cornflakes
1. 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.
2. In a shallow bowl, combine pepper sauce and mayonnaise. Place the cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with the cornflakes. Place seam side down in a greased 11x7-in. baking dish.
3. Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
PER SERVING 1 serving equals 270 cal., 8 g fat (3 g sat. fat), 101 mg chol., 617 mg sodium, 10 g carb., trace fiber, 37 g pro. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.
TOP TIP
I used Cholula for my hot sauce and used Rice Chex instead of cornflakes because that’s what I had on hand. This will be put in my regular rotation. I’m a runner, and the taste and protein can’t be beat!
—QTPI3480 TASTEOFHOME.COM