Buffalo Chicken Roulades

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   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.

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   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.

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   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.

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   4. Bake for 30-35 minutes. Don't forget to remove the toothpicks before serving!

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   Yields 2 servings. Weight Watchers Points Plus: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

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   Nutrition Information per serving from myfitnesspal.com: 268 calories, 11 g carbs, 5 g fat, 43 g protein, 1 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.