buffalo blue bites

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Ingredients [?]

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  • add   flat parsley garnish
  • add   salt and pepper to taste
  • add   Cooking spray (PAM)
  • add   2 teaspoons cold H20
  • add   1 egg white
  • add   2 teaspoons olive oil
  • add   1 pinch celery seed
  • add   1/8 cup honey
  • add   1 cup favorite hot sauce (Tabasco)
  • add   8 oz crumbled blue cheese (I use Maytag)
  • add   2 chicken breasts
  • add   1 box puffed pastry sheets


  1. Trim excess fat from chicken breasts (no skin) sear in olive oil over medium low heat until carnelized and golden brown. Juices should run clear to determine doneness. Size of chicken breast determines cook time. Set aside to cool. Once Chicken is cooled, shred completely.Keep puffed pastry cool, but defrosted in fridge until ready to assemble bites.In large bowl, mix shredded chicken, honey, hot sauce, celery seed, salt, pepper and half the parsley until all ingredients incorporated.Remove puffed pastry from refrigerator and remove sheets from box. Cut squares from the sheets of pastry appx the size of wonton skins - maybe 2 inch by 2 inch squares (this depends on how big you want your bites to be). Put a spoonful of the chicken mixture in the center, then a few crumbles of blue cheese on top of mixture. Bring all four corners of the pastry together in the center of the bites and press together to bind. You will still likely see small openings of filling - that is expected. Repeat process until pastry or chicken filling is gone.Spray cookie sheet with cooking spray lightly. Place bites on cookie sheet no more than 3 to a row, about 4 to 5 rows. Create egg wash - beat the egg white and water together until incorporated, then with cooking brush, lightly brush the bites. This will give them nice brown color.Bake for appx 12-15 minutes (until golden brown and bubbly) on 375.NOTE: If you cannot fit all bites into oven at once, place excess in refrigerator until ready to bake. You can freeze these easily.