Buffalo Chicken Puff Pastry Squares

• Meat

  • 1 lb Chicken, boneless skinless

• Produce

  • 1 Garlic powder
  • 1 Oregano
  • 1 Scallions

• Condiments

  • 5 tbsp Hot sauce

• Oils & Vinegars

  • 2 tbsp Neutral cooking oil such as vegetable oil

• Bread & Baked Goods

  • 1 sheet Pre-made frozen puff pastry

• Dairy

  • 1 Blue cheese crumbles
  • 5 tbsp Butter
  • 1 Mozzarella cheese

Found on inthiskitchen.com

Directions

• Melt butter and hot sauce together either in a small saucepan or in the microwave - if you use the microwave be careful and only melt in 20 second increments; butter melts fast! Stir together to form a sauce, and set aside to cool.
• Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Cut chicken into bite sized chunks (about 1 inch is what I like) and pan fry in the oil, allowing golden brown color to develop in spots and until the chicken is almost cooked through. Sprinkle with salt and pepper. Remove chicken and set on a plate to cool for 5-10 minutes. Then add chicken to the hot sauce-butter mixture, stirring well so that all the chicken is coated.
• If desired, roll out puff pastry with a rolling pin to a slightly larger size (about an extra 1-2 inches on each side) - this is optional, but will make your squares a bit bigger. Cut puff pastry into six equal pieces, and place the pieces onto a parchment or silicone lined baking sheet.
• Spoon chicken onto each piece, avoiding the edges to leave room for the crust. Scatter each piece with a little bit of shredded mozzarella cheese, and sprinkle lightly with garlic powder and oregano to taste.
• Bake at 425 degrees for 15-20 minutes, until you can see the puff pastry is risen, flaky, and very golden brown. Remove and sprinkle with blue cheese and/or scallions if desired, and serve. I find that I also really like shaking more hot sauce over the top before eating.