Ruby Tuesday's Buffalo Chicken Wontons
Source of Recipe
Web
Ruby Tuesday's Buffalo Chicken Wontons
12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb. boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)
Preheat the oven to 325F. Place the wonton wrappers on a work
surface and brush lightly with the oil. Mold the wontons, oiled-side
up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool
slightly and remove from the muffin tins. Cool on a wire rack. Place
on a baking sheet and cover tightly with plastic wrap until ready to
assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes.
Cool the chicken slightly, then finely chop and shred with a fork.
Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine,
garlic powder, and cayenne pepper. Add the chicken and mix well.
Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in
each wonton cup and garnish with bleu cheese dressing and crunchy
celery sticks for dipping. Serve at room temperature.
|
|
member logon
