Buffalo Chicken Cups Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2-3 boneless, skinless chicken breasts |
2 tablespoon(s) olive oil |
1/2 teaspoon(s) paprika |
1/2 teaspoon(s) chili powder |
24 wonton wrappers |
1 tablespoon(s) butter melted |
1/2 cup(s) cayenne hot sauce |
1/2 cup(s) blue cheese crumbles |
3 scallions sliced thinly |
Directions:
1. Preheat oven to 350F degrees.
2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
3. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!) Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
4. In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. Remove and top with sliced scallions, and serve warm. These are best served immediately.
5. If you’d like to save a step, you can easily substitute a rotisserie chicken for this recipe. Just shred it, and follow the steps to mix it with the hot sauce, etc.
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