Ruby Tuesday's Buffalo Chicken Wontons

Ingredients

 * 12 wonton wrappers, cut into quarters
 * 2 tablespoons vegetable oil, to brush on wontons
 * 6 cups water, to boil Chicken
 * 1 lb. boneless skinless Chicken breasts
 * 6 tablespoons louisiana hot sauce
 * 2 teaspoons liquid margarine
 * 1/8 teaspoon cayenne pepper
 * 1/8 teaspoon garlic powder
 * salt
 * blue Cheese dressing
 * celery (to garnish)

Directions

 * 1) Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil.
 * 2) Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
 * 3) Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack.
 * 4) Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
 * 5) Cook the Chicken at a simmer until cooked through, about 12 minutes.
 * 6) Cool the Chicken slightly, then finely chop and shred with a fork. Season with a little salt.
 * 7) In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
 * 8) Add the Chicken and mix well. Refrigerate until slightly chilled.
 * 9) To assemble: Place 1 heaping teaspoon of the Chicken mixture in each wonton cup and garnish with bleu Cheese dressing and crunchy celery sticks for dipping.
 * 10) Serve at room temperature.

Contributed by:
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