Monday, January 9, 2012

Buffalo Chicken Rolls

I have been absolutely moved by the blog “Can You Stay for Dinner?” that documents a young woman’s journey to lose 135 pounds. Hostess, Andie Mitchell, is witty, charming, and completely awe-inspiring. This recipe is the first of many I plan to try from her site and was so tasty I ate it two nights in a row. These rolls would be a great appetizer and also stood up well as a main dish.

1 boneless, skinless chicken breast 
½ cup hot sauce (Try Frank’s Red Hot)
8 egg roll wrappers
¼ cup blue cheese crumbles
Small bowl of water
Cooking spray
Light blue cheese dressing (optional)

Place chicken in a medium saucepan and add water until chicken is just covered. Bring to a boil over medium heat and simmer about 12 minutes, until chicken is cooked through. Remove from water and shred with two forks. Combine chicken with hot sauce in a small bowl, until chicken is completely coated (adjust hot sauce to your spice preference).

Preheat oven to 400 degrees. Lay out egg roll wrappers on a clean surface. Place about 2 T of chicken mixture onto the center of a wrapper. Fold in one corner atop the chicken. Moisten the opposite corner with water and fold over to meet in the middle. Fold one remaining flap in towards the center. Moisten the remaining flap with water and roll into a cigar shape. Place prepared rolls onto a greased cookie sheet. Spray each roll with cooking spray. Bake 15-20 minutes, until rolls are golden brown and crispy. Serve with blue cheese dressing.

1 comment:

  1. Love love love :)

    Thanks for the shout out!! They turned out great!