Chicken and Cheese Sliders
Makes 4 servings
Vegetable oil cooking spray
1 green bell pepper, chopped
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 bone-in skinless chicken breast (about 6 ounces)
1/2 cup store-bought barbecue sauce
1/4 can (7 ounces) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
1/2 cup grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as arugula or broccoli)
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.
Today’s recipe is from Epicurious.com again! I have made this recipe three times and each time it tastes better and better. It is a true crowd pleaser – would be great for parties and dinners! The only things I did differently today were I used raw chicken tenders instead of breasts (cook time is faster and meat is easier to shred) and sliced yellow American cheese instead of shredded cheddar. Feel free to make the recipe your own for your tastes. You can add the tomatoes and sprouts if you wish, I tend to just use lettuce, or today I used spinach and arugula that was in the fridge. Also, watch out for the chipotle peppers – they are spicy! Enjoy!