Name: Buffalo Chicken Rolls
Ingredients: 4 Breasts, chicken, halves, broiler/fryer, boned, skinned; 2 tb Butter, melted; 1/4 c Hot pepper sauce; 5 tb Cheese, blue, crumbled; Lettuce, Romaine; Celery leaves

All children, like their parents before them, are rooted in fallen Adam (see Rom. 5:12). The perfect, infallible portrait of every soul who has ever lived was painted by Paul in Romans 3:10-11: “None is righteous, no, not one; no one understands; no one seeks for God.” Sin is so rooted in us that every part of the human personality is tainted. This, of course, doesn’t mean that all people are as bad as they can be or that they don’t do good things (see Luke 11:13). But it does mean that apart from God’s grace and the God-ordained graces of human discipline, children will naturally gravitate to sin – quite apart from the tricks of the devil or their “corrupt” little friends (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, 1994 dccc, Finalist	4	Servings

INGREDIENTS

4		Breasts, chicken, halves, broiler/fryer, boned, skinned
2	tb	Butter, melted
1/4	c	Hot pepper sauce
5	tb	Cheese, blue, crumbled
		Lettuce, Romaine
		Celery leaves

INSTRUCTIONS

Pound the chicken breasts down to a 1/4 inch 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 F.
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 in 400 F oven for
30 minutes or until chicken is fork tender.
Set the temperature control at broil or 450 F. 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
leaves and remaining blue cheese.
Cook:  Lisa Keys, Middlebury, Connecticut
Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
:       Delmarva Poultry Industries, Inc.
:       Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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