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1
Dice the chicken into small cubes, (about the size of your pinky nail).
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2
Sprinkle with salt and pepper, to taste.
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3
Heat a medium saute pan over medium heat and coat the bottom with a little oil.
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4
Add the chicken and saute until cooked through.
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5
Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined.
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6
Add the chicken and pulse to combine but still coarsely chopped.
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7
Lay out an even number of wonton wrappers (10 should be enough).
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8
Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water.
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9
Cover with another wrapper and crimp the edges so they are tightly sealed.
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10
Repeat with remaining wrappers and filling.
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11
Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot.
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12
Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy.
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13
Remove to paper towels to drain.
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14
Arrange the bites on a serving platter and drizzle with balsamic vinegar.
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15
Serve with ranch dressing and enjoy.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs cannot make representation as to the results.
