Buffalo Chicken Roll with Shaved Celery Salad

Ingredients

Buffalo Chicken Roll

• 4 pounds Chicken Breast (5-6 breast)
• 1-1/2 teaspoon Salt
• 1/4 cup Buffalo Sauce
• 1 Carrot, julienned 
• 1/2 cup Crumbled Bleu Cheese
• 1/2 cup Green Onion, sliced 
• 1 cup Flour 
• 1 teaspoon salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper 
• 1/2 teaspoon Smoked Paprika 
• 1/4 teaspoon Cayenne
• 1 Egg
• 1/4 cup Buttermilk
• 2 Tablespoon Buffalo Sauce
• 1/4 teaspoon Salt
• Oil for Frying 

 Celery Salad

• 5 stalks Celery
• 1/2 small Onion, sliced thin 
• 1/3 cup Bleu Cheese Crumbles
• 1 Carrot, shredded
• 1/8 teaspoon Red Pepper Flakes
• 1/2 teaspoon Black Pepper

Directions

Chicken Rolls

1. Butterfly each chicken breast and use a meat tenderizer to flatten. Sprinkle chicken evenly with 1-1/2 teaspoon of salt and then coat in buffalo sauce. 
2. Evenly fill each chicken breast with julienned carrots, bleu cheese, and green onions. Roll up the chicken and secure in place with a toothpick. 
3. In a small bowl, mix flour with 1 tsp salt, garlic powder, onion powder, black pepper, paprika, and cayenne. In another bowl, mix egg, buttermilk, 2 Tbsp buffalo sauce, and 1/4 tsp salt. 
4. Dredge each chicken roll in buttermilk/egg mixture, and then coat in flour mixture. 
5. Fry each chicken roll for 2 minutes per side. Place on a baking sheet and bake in a 375°F oven for 15-20 minutes, or until a thermometer reads 165°F internally. 
6. Slice chicken rolls, serve oven celery salad and top with buffalo sauce. 

Celery Salad

1. Using either a vegetable peeler or mandoline, thinly shave the celery. 
2. Toss celery together with the remaining ingredients. 
3. Serve with Buffalo Chicken Roll. Enjoy!

Optional Side: serve with Buffalo Macaroni and Cheese!