STUFFED BUFFALO RECIPES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
• Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
• Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
• Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Steps:

• Cut chicken into 12 large chunks. Pound each chunk to 1/4-inch thickness. Place 1 piece of the string cheese and 1 teaspoon of the blue cheese in the center of each chicken piece. Wrap chicken around cheeses, and secure ends with a toothpick.
• Whisk together flour, salt, pepper, paprika, garlic powder, and cayenne in a shallow dish. Whisk together milk, egg, and 2 tablespoons of the hot sauce in a second shallow dish.
• Dredge chicken pieces in flour mixture, and shake off excess. Dip in egg mixture, and allow excess to drip. Dredge again in flour mixture.
• Heat oil to 350°F in a large, deep saucepan over medium-high. Carefully add coated chicken pieces, 2 to 3 at a time, in hot oil. Fry until golden and cooked through, about 4 minutes. Using tongs, remove chicken pieces, and place on a wire rack set over paper towels to drain.
• Whisk together butter, honey, and remaining 10 tablespoons hot sauce in a medium bowl. Remove toothpicks from chicken pieces, and toss in hot sauce mixture. Serve with ranch or blue cheese dressing, if desired.