|1||pkg PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|1||tsp celery salt|
|5||tbsp shredded mozzarella cheese|
|5||tbsp blue cheese crumbles|
|1/3||cup buffalo hot sauce, plus extra for serving|
|3||tbsp unsalted butter, melted|
|1||tbsp olive oil|
|1||bag broccoli slaw|
|1/2||cup blue cheese|
In a shallow dish, mix together buffalo hot sauce and melted butter. Dip chicken roulade in hot sauce mixture, rolling to coat well
In a medium grill pan or skillet, heat olive oil over medium heat. Remove chicken from hot sauce mixture and grill for 2 to 3 minutes per side until browned. Next, place the grill pan in the oven to finish cooking, about 15 to 17 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from the oven and let rest for 2 to 3 minutes.
Cover chicken with plastic wrap and pound with a rolling pin or meat mallet to create a thin, even thickness. Season with celery salt. Sprinkle 1 tablespoon shredded mozzarella and 1 tablespoon of crumbled blue cheese over each chicken breast. Next, starting with the short end, roll the chicken over the cheese. Secure with toothpicks to enclose the cheese Pre-heat your oven to 350 degrees F.
In a bowl, combine broccoli slaw with blue cheese dressing. Serve Buffalo Chicken Roulades topped with Blue Cheese Broccoli Slaw. Also serve with extra buffalo hot sauce and blue cheese dressing on the side, if desired