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2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil


Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.