Chicken and Cheese Sliders
Delicious miniature sandwiches featuring tender shredded chicken in a spicy barbecue-chipotle sauce, topped with melted aged cheddar, fresh tomatoes, and crispy sprouts on whole wheat slider buns.
Ingredients
- •1 spray Vegetable oil cooking spray
- •1 whole green bell pepper, chopped
- •½ whole medium red onion, chopped
- •2 cloves garlic, chopped
- •1 piece bone-in skinless chicken breast (about 6 ounces)
- •½ cup store-bought barbecue sauce
- •¼ can can (7 ounces) chipotle peppers in adobo sauce
- •8 pieces small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
- •½ cup grated aged cheddar
- •8 pieces cherry tomatoes, sliced
- •2 cups sprouts (such as arugula or broccoli)
Cooking Instructions
- 1.
Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
45 min
