Buffalo Chicken Rolls

Buffalo Chicken Rolls


"Delicious chicken breasts marinated in hot sauce and filled with shredded Provolone cheese. Serve with Ranch or blue cheese dressing! Blue cheese lovers may substitute blue cheese for the Provolone."


1 h 5 m servings 293 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
  3. Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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  1. 180 Ratings


I am probably one of the world's biggest buffalo chicken fans on the planet and found this just super!! I added a touch more hot sauce and just a little garlic powder and served with homemade bl...

This recipe is really good. I love really hot food so I added extra hot sauce to suit my taste. I couldn't find provolone cheese to shred so I just used slices. I only used one and that was not ...

If you like Buffalo wings, you'll love this recipe!! I did not use the provolone cheese, rather I chose Pepper Jack cheese (we love spicy food). The other change I made, was I tied the rolls ...

This came out really good, although I thought it was even better the next day. I didn't bother pounding out the chicken breast - it was still tender the next day after baking and microwaving. ...

Awesome, awesome, awesome! Chicken came out moist and full of flavor. I let mine marinate in the fridge and hour and a half or so while I ran errands. The mixture solidified a little, but it was...

Had planned on trying this recipe, but found that I had bought chicken tenders instead. I marinated the tenders in the Tabasco for about 5 hours and sauted them and used in a warm tortilla with...

stuff these with bleu cheese instead of provolone and you got a great recipe! loved em

These were pretty tasty! I didn't have any provolone on hand so instead I used string cheese mozzarella which the chicken wrapped around perfectly.

Messy & cheese is unneccessary. Tried again and found the best was to pound the chicken breast so it wasn't so thick and then coat in hot/buffalo sauce. It was better.