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Being from Western New York my friends here would never forgive me if I didn't share this recipe with everyone !

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Buffalo, NY is famous for it's Buffalo Wings. Here is a little different take on the Recipe that I like to use. This also works well with Ground Chicken/Turkey, & also a rolled Chicken Breast.

Buffalo Chicken Dip

4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese

Preheat oven to 350 degrees F.

In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.

Also, here is a Great Twist to the Wings also:

Buffalo Wings Style Cheese Stuffed Chicken

2 pounds whole boned chicken breasts
2 Tablespoons butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 (8 oz) block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 pound crumbled blue cheese
Olive oil

Mix together cream cheese, Hidden Valley dressing, celery, 5 Tablespoons butter and 1/2 pound blue cheese.

Form into 2 3" oval patties
Melt 2 T butter. Add Tabasco and garlic

Flatten chicken until 1/4" thick

Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling

Secure the end with wooden pick.

Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture.

Roll in bread crumbs.

Brown chicken rolls on all sides in olive oil.

Bake at 325 for 45 min.

Gary Gross is an Ex-Rest. Manager that just can't seem to give up cooking! You can visit his Recipe Blog at http://cookingparadise.com.

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