Buffalo Chicken Cups
Ingredients:
2-3 boneless, skinless chicken breasts
2 Tbsp. olive oil
1/2 tsp. smoked paprika
1/2 tsp. chili powder
24 wonton wrappers
1 Tbsp. butter, melted
1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)
1/2 cup blue cheese crumbles
3 scallions, sliced thinly
Method:
Preheat oven to 350F degrees.
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.
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.
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.
Tip:
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.

Buffalo Chicken Cups

Ingredients:

  • 2-3 boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 24 wonton wrappers
  • 1 Tbsp. butter, melted
  • 1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)
  • 1/2 cup blue cheese crumbles
  • 3 scallions, sliced thinly

Method:

Preheat oven to 350F degrees.

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.

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.

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.

Tip:

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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