I’m born and raised in Buffalo, so I think its safe to say that I know real Buffalo Chicken food, inside and out. These adorable little bites are a slightly more fancy version of the classic Buffalo Chicken Wing Dip, which is really, really, not healthy… haha. 🙂
I made these for a fourth of July party for a group of Peruvians and Americans and they were eaten up in about 20 minutes time. A total hit for anyone who likes things a bit spicy, or you can always tone it down a bit and reduce the amount of hot sauce. Your call! 🙂 Not to mention it was such an easy thing to throw together, it was perfect to bring to a party when you have to get yourself all dolled up at the same time!
Makes 30 cups, good for a party of less than 8 people. If more, double recipe.
- 1 Chicken Breast
- Salt & Pepper
- 10 ounces of Brie
- 1/4 cup of creamy blue cheese dressing
- 1/3 cup of Franks Hot Sauce
- Fresh Green Onion or Chives
- Phyllo dough cups (2 boxes of 15 each)
Season the chicken breast with salt and pepper and bake at 325 for about 15 minutes, depending on the thickness. Remove and shred with two forks. Be sure to not leave any big shreds, as it will be difficult to eat. Set this aside. Raise the oven temperature to 350 for the next step.
For the filling, dice the brie up, removing the hard exterior with a sharp knife. Place in a medium bowl along with the blue cheese dressing, hot sauce, and shredded chicken. Give it a good stir to combine well.
Remove the phyllo cups from the freezer and place on a foil lined baking pan. Place in the oven for two minutes and then remove. This will allow them to crisp a little bit, so that the filling does not make it soggy. Spoon the filling into the phyllo dough cups evenly and bake for about 8 minutes, or untl the brie is melted.
Garnish with chopped chives and serve. They are delicious both warm and room temperature! 🙂