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 rounded 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