Categories: Appetizers
Ingredients
- 1 pound boneless, skinless thin-sliced chicken breasts
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 24 2-inch won ton wrappers
- 1 tablespoon unsalted butter, melted
- 1/2 cup Frank’s Red Hot
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup blue cheese crumbles
- 2 green onions, thinly sliced
Directions
- Preheat oven to 350 degrees F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
- In a large bowl, combine chicken, 2 tablespoons olive oil, paprika and chili powder. Heat remaining 1 tablespoon olive oil in a medium skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.
- Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 10-12 minutes, or until golden brown.
- In a medium bowl, combine shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.
- Keeping the wontons in the baking cups, fill each cup with 2 tablespoons chicken mixture. Sprinkle with blue cheese. Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.
- Serve immediately, topped with scallions.