Who doesn't love a plate of saucy buffalo wings with some crispy carrots and celery? This recipe was another Pinterest find that I knew I had to try. With this chicken roll-up, you get all the flavors you love, compacted into one simple dish that is much easier (Read: cleaner) to eat than a plate of buffalo wings! Also note, this is a great dish to serve as an appetizer. Just cut your chicken breasts into smaller pieces and use less stuffing. These bite sized treats will be a hit in the upcoming Sunday's now that football season is underway!
Recipe yields 15 stuffed cutlets
15 chicken cutlets (Ask your butcher to pound them for you so they are flat)
1 cup celery
1 cup carrots
1/2 cup green onion
1 cup shredded cheddar cheese
1 cup light blue cheese (wedge form, not crumbled)
Salt and pepper, to taste
2 tbsp light mayonnaise
10 tbsp hot sauce
1 tbsp lemon juice
2 tsp butter
1 tsp garlic powder
35 Ritz crackers
Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. Finely mince the green onion, carrots and celery and combine in a medium bowl.
Add cheddar cheese, blue cheese, salt and pepper to the vegetable mixture.
Lay chicken cutlets flat and place a heaping amount of mixture in a line down the middle of each cutlet.
Roll the cutlets while trying to keep all the stuffing inside. After I roll each one, I like to place a toothpick in the edges to keep them closed until I am ready for the next step. That way they don't slip open and the stuffing falls out.
One roll-up at a time, dredge into the hot sauce mixture and then coat with Ritz crumbs. After chicken is covered, remove the toothpick and place seem-side down on your baking sheet.
Bake for 30 minutes or until outside is crispy and brown. While the chicken is baking, combine melted butter, garlic powder and the remaining hot sauce in a small bowl.