Buffalo Chicken Lasagna Cups #SundaySupper
Yields: 12 lasagna cups
  • 1 pound boneless, skinless chicken breast
  • ½ cup hot sauce (I used Frank's buffalo wing sauce)
  • 1 tablespoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 container (15 ounces) low fat ricotta cheese
  • ¼ cup blue cheese (optional)
  • 8 ounces steamed broccoli florets, chopped
  • 4 green onions, chopped
  • 2 to 3 garlic cloves, minced
  • 1 egg, lightly beaten
  • Cooking spray
  • 24 wonton wrappers
  • 2 cups shredded cheddar cheese
  1. Poach chicken: Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  2. Make sauce: Whisk hot sauce, lemon juice, paprika, garlic powder and onion powder. Pour over warm, shredded chicken. Set aside.
  3. Meanwhile, in a medium bowl, combine ricotta cheese, broccoli, green onions, garlic and egg.
  4. Preheat oven to 350° F. Spray a standard 12-cup muffin tin with cooking spray.
  5. Layer 1: Place a wonton wrapper in each prepared muffin cup, pressing gently to fit pan. Next put a generous tablespoonful of ricotta mixture on top of wonton wrapper. Cover the ricotta cheese with buffalo chicken mixture and then sprinkle with cheddar cheese. Layer 2: Gently press another wonton wrapper on top of the cheddar cheese. Repeat layering with ricotta mixture, sauce and mozzarella cheese. Sprinkle tops with crushed red pepper, if desired.
  6. Bake for 15 to 20 minutes, or until cheese is melted and bubbling and wonton wrappers start to turn golden on the edges. Remove from oven and let site for 5 minutes. Serve warm!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/02/02/buffalo-chicken-lasagna-cups/