So after three nights of not making dinner, unless you count toast at midnight dinner! I finally felt well enough tonight to spend some time in the kitchen tonight!!
I have spent some time looking at recipes on Pinterest and a version of this dish caught my eye. I decided to go to work inventing my own recipe for Buffalo chicken cupcakes! Of course because the hubby doesn’t do spicy I did half the batch as BBQ chicken cupcakes.
These are super easy to make and I think they would make a great appetizer. I ate a couple for dinner with some veggies because I’m
awesome, no it’s cuz I’m awesome!
This recipe makes 12 “cupcakes” using a regular sized muffin tin. I did 6 buffalo and 6 BBQ by simply separating the chicken/veggie mix before adding the sauce.
3 boneless skinless chicken breasts
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup real bacon bits *optional*
1 tablespoon butter
1/2 cup hot sauce or BBQ sauce
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1 can of refrigerated pizza dough
1.5 cups shredded mozzarella cheese
Chop chicken, onions, pepper into small pieces and pan fry in butter, adding Italian seasoning and garlic halfway through cooking.
Preheat oven to 375
Spray muffin pan liberally with cooking spray.
Cut pizza dough into 12 equal portions and form each into a dough ball with your hands.
Use a roller to roll out each section of dough into a small circle and place into greased pan.
Once chicken/veggie mix is cooked toss with your choice of sauce. Divide mixture evenly between the 12 muffin tins.
Bake uncovered for 15 minutes and the remove from oven, quickly top with cheese and bake for another 5 minutes to melt cheese.
Remove from oven and remove from muffin tin pan by running a butter knife around the edge of each “cupcake” !