Buffalo Chicken Cups

I've been thinking a lot about the holidays and entertaining. We always have friends over - planned and impromptu. It's great to have the ingredients on hand to whip together snacks. I've been experimenting a little. It seems like I always make the same things over and over so I wanted to come up with new ideas for recipes that include tastes my friends like.

This time I took the flavors of 'Buffalo Wings' and put it in a cup. The cup is so easy to find and use because it's just a wonton skin. It crisps up real easy. The texture is great with a crisp exterior and a soft yummy filling!
Buffalo Chicken Cups
2 boneless chicken breasts
1 tbsp olive oil
2 tbsp soy sauce
1/2 cup blue cheese dressing (I prefer Marzetti's brand in the refrigerator section)
3 ounces of cream cheese softened
3/4 cup of shredded cheddar cheese
1/4 cup Frank's Red Hot

Heat oven to 400 degrees.

Place tin foil on a sheet pan. Drizzle the olive oil on the pan. Place the chicken on the pan and drizzle with the soy sauce. Flip the chicken to coat. Cook in a 400 degree oven for about 12 minutes. Allow the chicken to cool for a few minutes so that you can handle it. Chop the chicken into small dices.

Lightly oil a 24 cup mini muffin pan. Place a wonton skin in each cup. Delicately push the wonton skin in the cup, careful not create a hole in the skin. With the back of a teaspoon place a little dollop of cream cheese on the bottom. Sprinkle with Red Hot sauce. Place a teaspoon (approximate) of chicken in each cup. Top with a 1/2 teaspoon of blue cheese dressing. Sprinkle with Red Hot sauce. Top with shredded cheddar cheese.

Once all the cups are filled, bake for about 6-7 minutes. Towards the end of the cooking time watch closely because they will turn darker quickly.