Thursday, August 16, 2018

Buffalo Chicken Cups

Yields: 24 cups
  • 2-3 boneless and 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 hot sauce
  • 1/2 cup bleu cheese crumbles
  • 3 scallions, sliced thinly
  1. Pre-heat oven to 350°F.
  2. Brush chicken breasts with olive oil. Then sprinkle evenly with smoked paprika and chili powder.
  3. Place in a baking dish and cook for 20-30 minutes (until the center of the chicken is no longer pink).
  4. Remove chicken from oven. Let cool, then shred.
  5. Fit the wonton wrappers into each of 24 mini baking cups (keep the corners of each wrapper open). Bake for 5 minutes or until very lightly browned. Keep these wontons in the baking cups.
  6. Stir together the melted butter and hot sauce in a medium-sized bowl. Add shredded chicken and stir until well-coated. Fill each wonton cup with 1-2 tbsp. of chicken, and top with bleu cheese.  
  7. Return the wonton cups to oven. Cook for 5-10 minutes or until the cheese softens and melts. Remove from oven, and top with scallions.
  8. Serve warm.

Nutrition info per cup:
  • 70 calories
  • 4.6 gm carbs
  • 2.7 gm fat
  • 6.5 gm protein

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