Lighter Buffalo Chicken Bites with Cilantro Yogurt Dip.

For Buffalo Chicken Bites:
3 cups (2 large chicken breasts) cooked chicken, shredded & unseasoned*
1/2 cup hummus
1 cup mozzarella cheese, part skim
1/4 cup Frank’s red hot sauce or more to taste
1/2 cup green onions, chopped
1/3 cup egg whites
2 cups original Mary’s Gone crackers
For Cilantro Yogurt Dip:
1 cup Greek yogurt, non-fat
1/2 cup cilantro, finely chopped
1-2 small garlic cloves, crushed

Preheat oven to 350 degrees F and line large baking sheet with parchment paper. Set aside.

In a medium bowl, add chicken, hummus, cheese, red hot sauce and green onions. Mix to combine.

In a small bowl, beat the egg whites until a bit foamy.

Place crackers in a large Ziploc bag, close tightly and roll with rolling pin until fine to coarse crumbs appear. Alternatively you can use the meat tenderizer. Transfer crushed crackers to a small bowl.

Form golf size balls and coat completely first in the egg whites mixture and then in the crackers mixture. Place on a baking sheet. Repeat the same steps with remaining mixture. You should have 18-20 balls. Bake for 20 minutes.

In a meanwhile, combine Cilantro Yogurt Dip ingredients in a small bowl. Let stand at least 20-30 minutes for flavours to marinate.
Serve warm or cold Buffalo Chicken Bites along with Cilantro Yogurt Dip.

Storage Instructions: The bites will stay fresh for up to 1 day in the fridge. They won’t be as crisp the next day though. The dip can be refrigerated covered for up to 2 days.

Freezing Instructions: You can freeze rolled and coated balls on a baking sheet first, then transfer to a tightly sealed large Ziploc bag. Will stay fresh for up to 1 month.



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