8 Perdue chicken cutlets

6 oz. Fontinella cheese cut into 8 pieces

1 bottle Sweet Baby Ray’s Creamy Buffalo Dipping Sauce

Spread a little dipping sauce in the bottom of a 13 x 9 baking dish.

Roll each cutlet around a piece of cheese and place in dish.

Spoon remaining sauce over chicken rolls.

Bake 350 for 25 – 30 minutes.

I served this with roasted potatoes and coleslaw.  This would be amazing with blue cheese also.  (I just have a family member who doesn’t care for it).