Buffalo Chicken Roulades

• 2 (6 oz each) boneless skinless chicken breasts
• Salt to taste
• Black pepper to taste
• 2 T crumbled blue cheese
• 2 T Frank's Red Hot (or similar hot sauce)
• 1 T fat free sour cream
• 3/4 c corn flakes cereal, crushed

1. 1. 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.
2. 2. Place the chicken breasts on a cutting board and cover them with parchment paper. Using a meat mallet, pound the breasts to a 1/4 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.
3. 3. 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.
4. 4. Bake for 30-35 minutes. Don't forget to remove the toothpicks before serving!
5. Yields 2 servings. Weight Watchers Points Plus: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
6. Nutrition Information per serving from myfitnesspal.com: 268 calories, 11 g carbs, 5 g fat, 43 g protein, 1 g fiber

chicken breasts, salt, black pepper, t, t, t, corn flakes cereal

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-roulades-50178649 (may not work)