Chicken Buffalo Bleu

Chicken Buffalo Bleu
Serves: 4

One of my favorite appetizers, adapted from this recipe, now becomes a tasty entree. I served it with some cheesy drop biscuits and a celery and arugula salad (which you can dress with the Bleu Cheese dipping sauce if you like, or just serve the celery on the side). Enjoy!

Buffalo Bleu Chicken:
* 2 lbs boneless, skinless chicken breasts (4 breasts)
* 1 cup Frank's Red Hot Sauce
* 1/2 cup Flour
* 1 Tbsp Kosher Salt
* 1 Tbsp Cajun Seasoning
* 1/2 cup crumbled bleu cheese


Blue Cheese Dipping Sauce:

* 1/4 cup crumbled blue cheese
* 2 tablespoons buttermilk
* 1/2 cup light sour cream
* 1/4 teaspoon freshly ground black pepper

*Some Celery, because they go together like PB&J

Trim any excess fat off the chicken then (using a meat whomper) pound it to a consistent 1/4" thickness. Lay each piece in a dish and coat with Frank's Red Hot sauce and marinate for 30 minutes.

Preheat oven to 400 degrees. Once the chicken is done marinating, on a plate combine the flour, salt and cajun seasoning--stir with a fork. Dredge one side of the chicken (this will be the outside when you roll it up) in the flour mixture and shake off any excess. With the chicken laying flour side down, put 1/4 of the bleu cheese crumbles in the middle of the chicken (on the "inside") and roll the chicken around the cheese. Place in a greased baking dish, edges down. Repeat for the remaining 3 pieces of chicken.

Bake chicken uncovered at 400 degrees for 35-40 minutes, or until all layers are cooked through.

To serve the chicken, place each breast on a plate and top with a tablespoon of Frank's Hot Sauce and two tablespoons of the Bleu Cheese Dipping Sauce.