If cooking the chicken: Place the chicken in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165℉.
Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
In a large mixing bowl, combine the cream cheese, blue cheese, and hot sauce, mixing it together until thoroughly combined.
Add the shredded chicken, cheddar cheese, and green onions to the bowl, and stir together to combine.
Cover and refrigerate for 1 hour.
When ready to bake, preheat the oven to 350° F and line a baking sheet with parchment paper (or a silicone baking mat.).
Using a 1 tablespoon measuring spoon, shape about 34 buffalo chicken bites from the chilled chicken mixture.
In a mixing bowl or shallow dish, combine the Panko bread crumbs, whole wheat bread crumbs, salt, pepper, and garlic powder, and stir to combine.
Roll each buffalo bite in the bread crumb mixture and place on parchment paper. Spray them all lightly with cooking spray.
Bake until golden brown, 20-25 minutes.
Serve with optional light ranch dressing to dip, as desired.
Notes
SmartPoints: 4*Optional ingredients not included in nutrition calculation.