Buffalo Chicken Rolls

4 boneless skinless chicken breast halves, pounded to 1/4" thickness
1 Tbsp melted butter
1/2 cup hot sauce
1/4 cup shredded Provalone cheese
toothpicks
aluminum foil wrap

LC: big bowl of broccoli slaw (use a ready-made mix and toss with mayo and a little rice vinegar)
Regular: bowl of raw baby carrots and whole grain rolls
Kosher: Omit butter and use favorite soy cheese
Gluten Free: Make sure hot sauce is gluten free

Preheat oven to 400 degrees. Place chicken breast halves in a glass bowl, stir together melted butter and hot sauce; pour over chicken and turn to coat; cover and refrigerate for 15 to 20 minutes.

Remove chicken from hot sauce. Place 1 Tbsp of cheese in the center of each chicken piece, roll up and secure with a toothpick. Repeat with remaining chicken pieces then place them, seam side down, in a glass baking dish; cover with aluminum foil wrap and bake for 30 minuters or until chicken is fork-tender.

Raise oven temperature to 450 degrees and place chicken 8 inches from heat source. Uncover and bake for 5 minutes longer or until browned.

Serving Size: serves 4