Preheat the oven to 400°F. Lightly spray a baking dish with oil.

Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.

Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center. Roll up each cutlet.

In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.

In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.

Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.

Lightly spray top of chicken with oil. Bake 30 minutes.

While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.

Drizzle buffalo sauce over finished chicken breast and serve.