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Keto Dinner

Buffalo Chicken Rolls

Buffalo chicken has always been a weakness of mine, but staying keto meant finding a way to enjoy that spicy kick without the carbs. These rolls wrap tender chicken around melted provolone, baked until golden and bubbly, all with just a handful of ingredients. They’ve become my quick weeknight fix when I need something satisfying and bold.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 350 Calories
Buffalo Chicken Rolls

Ingredients

  • skinless boneless chicken breasts, pounded to 1/4-inch thickness
  • tablespoons melted butter
  • /2 cup hot sauce
  • /2 cup shredded provolone cheese

Instructions

  1. Step 1

    I start by whisking together melted butter and hot sauce in a small bowl. Place the pounded chicken in a glass dish, pour the sauce over, and turn to coat. Cover and refrigerate for 15 to 20 minutes—this quick soak locks in flavor. Preheat the oven to 400°F. Remove the chicken from the marinade, letting excess drip off. Lay each breast flat and sprinkle about a tablespoon of provolone in the center, then gently roll up and secure with a toothpick. Arrange the rolls seam-side down in a baking dish. Cover and bake for 30 minutes, until the chicken is fork-tender. Then, crank the heat to 450°F and move the dish to the top rack. Uncover and bake for 5 minutes more so the edges crisp up. I like to sprinkle a little extra cheese on top right before that final blast. Pull out the toothpicks before serving and pair with cool ranch or blue cheese dressing.

Chef's Tip

For an extra-crispy finish, I sometimes pop the rolls under the broiler for the last minute, but keep a close eye so the cheese doesn’t burn. Toothpicks? Don’t forget to remove them before serving—learned that the hard way!

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven or air fryer to keep the chicken juicy and the cheese melty—microwaving can make it rubbery.

Variation Tips

Swap provolone for pepper jack if you like extra heat, or stuff the rolls with a blend of cream cheese and crumbled blue cheese before adding the shredded cheese. For a complete keto meal, serve over crisp romaine with celery sticks and a drizzle of ranch.

Frequently Asked Questions