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1
Poach the chicken breast by placing the chicken in a pot just large enough to hold the chicken breasts. Add enough water to cover by 1 inch.
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2
Add the celery, black peppercorns and kosher salt.
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3
Bring the pot to a boil over medium to high heat.
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4
Reduce to medium-low heat for about 15 minutes and until the chicken reaches an internal temperature of 160 degrees F.
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5
Strain the chicken and transfer to a kitchen stand mixer. Beat with the paddle attachment until chicken is fully shredded.
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6
Preheat the oven to 350 degrees F. Lightly grease or spray a muffin tin with a non stick cooking spray.
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7
Combine cream cheese, ranch dressing, dry ranch dressing mix, buffalo wing sauce, and mozzarella in a medium bowl. Mix until fully combined and stir in the shredded chicken.
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8
Layer the muffin tins with the wonton wrappers by taking one wonton wrapper and pressing it into the bottom of each muffin tin. Add a tablespoon of the buffalo chicken mixture to the first layer of each wonton and then top with another wonton wrapper and add another tablespoon of the chicken mixture. Repeat one more time.
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9
Sprinkle the cheddar cheese and 1 teaspoon of blue cheese on each cup.
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10
Bake for 20 minutes or until edges are brown and slightly crispy; however, be sure to check on them after about 12 minutes and if edges are already browned, cover then with aluminum foil for the remaining 8 minutes.
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11
Remove from oven and allow to cool for 5 minutes. Remove the wonton cups from the muffin tin by using a knife to loosen the edges and pop them out.
