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Buffalo Chicken Fingers

4 boneless skinless chicken breast halves
2 Tbsp. butter, melted
1/4 cup hot pepper sauce
5 Tbsp. blue cheese, crumbled
romaine lettuce
celery stalks

Pound the chicken breasts down to a 1/4" thickness. In a large
glass bowl, make the marinade by mixing together the butter and
hot pepper sauce. Add the chicken into the marinade, turning to
coat; cover and refrigerate 15 - 30 minutes.

Preheat the oven to 400. Remove the chicken from the marinade and
spoon 1 tablespoon of the blue cheese onto the center of each
chicken breast. Fold in the sides, rolling the chicken around the
blue cheese. Secure with wooden picks. Place the chicken rolls in
a baking pan. Bake for 30 minutes or until chicken is fork tender.
Set the temperature control at broil or 450. Arrange the oven rack
so the chicken is about 8 inches from the heat. Broil the chicken
for about 5 minutes or until brown.

Remove the wooden picks from the chicken. Arrange lettuce and
chicken on platter. Garnish with celery and remaining blue cheese.


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