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Photo of Buffalo chicken cups by Sheila Williams by WW

Buffalo chicken cups by Sheila Williams

3
Points® value
Total Time
38 min
Prep
15 min
Cook
18 min
Serves
12
Difficulty
Moderate

Ingredients

Olive oil cooking spray

6 spray(s)

Self-rising flour

1⅓ cup(s)

Plain fat free Greek yogurt

1 cup(s)

Shredded whole milk mozzarella cheese

¾ cup(s)

Buffalo wing sauce

1 cup(s)

Cooked skinless, boneless chicken breast

1½ cup(s), chopped, or shredded

Jalapeño pepper

1 small, thinly sliced

Italian seasoning

1 tsp(s)

Minced garlic

1 tsp(s)

Salted butter

1½ tbsp(s), melted

Instructions

  1. Preheat oven to 375°F. Spray cupcake pan with olive oil spray.
  2. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes.
  3. Divide dough into 12 equal pieces. Shape dough pieces into balls. Place balls into each cupcake slot & press down in the center to create a bowl. Bake at 375°F for 10 minutes.
  4. Lightly brush each bread bowl with melted butter, garlic & Italian seasoning mixture.
  5. In a bowl, mix chicken with Buffalo sauce. Fill each bread bowl with 1 tbsp Buffalo chicken, 1 tbsp mozzarella cheese & top with jalapeño in center. Bake an additional 6-8 minutes or until cheese is melted.
  6. Serving size: 1 chicken cup

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