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Boneless 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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