Back to Buffalo

I wasn't quite sure what to write about tonight. So, in keeping with the hot and spicy stuff, I'm treading back over a topic I've covered a few times. Buffalo stuff! I always disliked buffalo wings because they were too hot. I'm not sure what's changed in the last few years but I have learned to love the flavor. Obviously since I've got all sorts of recipes in this arena I suppose!

This time, we're going to cover a crispy chicken recipe that is punched up with hot sauce and some slaw on the side. Slaw is also another relatively new like of mine. I don't particularly like traditional slaw as it's too mayo heavy. I've found several variations of it and this particular one goes well with buffalo flavored stuff.

Crispy Buffalo Chicken Roll Ups

Ingredients:
4 boneless skinless chicken breast halves                   3/4 tsp. salt                      1/2 tsp. pepper
1/4 c. crumbled blue cheese                                        1/4 c. hot pepper sauce    2 tbsp. mayo
1 c. crushed cornflakes

Directions:

1. Flatten chicken breast to 1/4 inch. 
2. Season with salt and pepper.
3. Sprinkle with blue cheese.
4. Roll up each from a short side and secure with toothpicks.
5. In a shallow bowl, combine pepper sauce and mayo.
6. Put cornflakes in a 2nd bowl.
7. Dip chicken in pepper sauce then coat with cornflakes.
8. Place seam side down in a greased 9x13 pan.
9. Bake, uncovered, at 400 for 20-30 minutes.

Blue Cheese Slaw

Ingredients:

4 c. shredded green cabbage         4 c. shredded red cabbage        4 large carrots, shredded

Dressing:

1 c. mayo       2 tbsp. Dijon mustard     1 tbsp. stone ground mustard      1 tbsp. cider vinegar

1/4 tsp. salt    1/4 tsp. pepper               1 1/2 c. crumbled blue cheese    

1/4 c. minced parsley

Directions:

1. In a large bowl, combine cabbages and carrots. (You could also just buy coleslaw mix to save time).
2. In a small bowl, combine the mayo, mustards, vinegar, salt and pepper. 
3. Pour over cabbage mixture - toss to coat.
4. Stir in cheese and parsley.
5. Refrigerate for at least 2 hours.

As always, have fun!