Buffalo Chicken Rollatini (Primal)

INGREDIENTS 4 thin Boneless Chicken Breasts Cutlets 1/3 cup Shredded Cheddar 1/3 cup Celery…minced 1/3 cup Carrot…minced 1/4 cup Green Onion… minced ¼ cup Blue Cheese 8 tbs Almond Flour 6 tbs Franks Red Hot Sauce 2 1/2 tbs Grated Parmesan 1 tbs Mayonnaise 1 tbs Lemon Juice 2 tbs Butter 1 1/2 tsp Celery Salt 1/2 tsp Garlic Powder PREHEAT 400 Grease baking dish and set aside. In a small bowl, mix cheddar, blue cheese, celery, green onion, and carrots. On a plate combine almond flour, celery salt and parmesan cheese. Combine mayonnaise, one tablespoon of hot sauce, and lemon juice for dredging in another separate bowl. Lay out the chicken cutlets and spread ¼ cup of mixture onto each breast. Roll breast to enclose the filling. Dredge chicken breasts in the mayonnaise mixture, lightly coat with almond flour, and place into baking dish, seam side down. Bake 40 minutes or until golden. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast.

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