Mini Chicken Breast Sliders Recipes

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GRILLED CHICKEN SLIDERS



Grilled Chicken Sliders image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 16 sliders

Number Of Ingredients 15

1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons chile powder
3 cloves garlic, minced
Juice of 1 lemon
1 onion, chopped
Kosher salt and freshly ground black pepper
8 thin-cut chicken breasts, halved and flattened
8 Cheddar slices, halved
1 cup honey mustard
1 cup pico de gallo
8 cooked bacon slices, crumbled
2 tomatoes, sliced
1 red onion, sliced
16 slider rolls

Steps:

  • For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
  • Twenty minutes before cooking, fire up the grill.
  • For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
  • Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
  • Serve the chicken with rolls and fixins and let everyone build their own sliders.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY



Chicken Parmesan Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 12 sliders

Number Of Ingredients 9

12 packs dinner rolls or Hawaiian sweet rolls
3 cups shredded rotisserie chicken
½ cup marinara sauce
8 oz fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
½ cup butter, melted
3 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
  • Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

BBQ CHICKEN SLIDERS RECIPE BY TASTY



BBQ Chicken Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded cooked chicken, barbecue sauce, red onion, pepper jack cheese, fresh parsley, butter

Provided by Tasty

Categories     Appetizers

Yield 12 sliders

Number Of Ingredients 7

12 dinner rolls or Hawaiian sweet rolls
3 cups shredded cooked chicken
⅓ cup barbecue sauce
½ red onion, thinly sliced
6 slices pepper jack cheese
¼ cup fresh parsley, finely chopped
2 tablespoons butter

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
  • Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams

CHICKEN LITTLE SLIDERS



Chicken Little Sliders image

Fruity salsa dresses up these juicy chicken patties, that are perfect for feeding a crowd. The fun name reminds kids of the fable and makes them eager to try one.-Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 28

SALSA:
3 plum tomatoes, seeded and chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup canned crushed pineapple
1/4 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
MAYO:
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon grated lemon zest
Dash salt
BURGERS:
1 large egg, beaten
1/2 cup finely chopped roasted sweet red peppers
2 tablespoons plus 2 teaspoons fat-free milk
1-1/2 teaspoons Dijon mustard
1-1/3 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground chicken
SERVING:
1/2 cup crumbled feta cheese
18 heat-and-serve rolls, split
18 small lettuce leaves

Steps:

  • In two small bowls, combine the salsa and mayo ingredients; chill until serving., In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties., If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear., Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.

Nutrition Facts : Calories 207 calories, Fat 9g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 440mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

MINI CHICKEN BREAST SLIDERS



Mini Chicken Breast Sliders image

Make and share this Mini Chicken Breast Sliders recipe from Food.com.

Provided by nochlo

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
1 cup flour
1 tablespoon salt
1 tablespoon garlic pepper seasoning
2 eggs
1/8 cup milk
20 slices pickles
12 small buns
12 slices provolone cheese
1 cup barbecue sauce (sweet baby rays) (optional)

Steps:

  • cut the chicken into 12 small patty size pieces. Pound down to make about 1/2 inch thick or so.
  • Get a dipping station ready. 1 dish will have the milk and eggs beat together. The other will have the flour, salt and garlic pepper mixed together.
  • heat fryer oil to 350 degrees.
  • dip chicken in flour then eggs and back into flour.
  • sit on baking sheet. do this to all and then place in freezer for about 10 minutes.
  • take out of freezer and fry for about 5 minutes or until temp reaches minute of 165.
  • Meanwhile, toast the buns in a skillet by spreading a little butter on them and fry at med heat for a few minutes.
  • Assemble sandwiched. The sauce is optional, I sometimes will use ranch instead or mayo.I also like onions and lettuce on it but the kids do not so I posted this recipe without them.

BBQ BARBIE - MINI CHICKEN SLIDERS



BBQ Barbie - Mini Chicken Sliders image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breast
1 large white onion
3 cloves whole garlic
2 teaspoons grated ginger
2 tablespoons rice wine vinegar
4 tablespoons light soy sauce
2 teaspoons sesame oil
6 brioche rolls or roll of choice
8 slices havarti cheese
2 tomatoes, sliced
1 red onion, sliced into rings
1 cup shredded iceberg lettuce

Steps:

  • Heat grill to medium.
  • Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
  • To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

MINI HOT CHICKEN AND WAFFLE SLIDERS



Mini Hot Chicken and Waffle Sliders image

If you like hot chicken, you'll love these mini sliders. The waffles are slightly sweet and pair perfectly with the salty chicken and spicy sauce. Dill pickles and slaw add tang and crunch, delivering the perfect bite. They're easy to make and I promise, they'll be the hit of the party! A fun addition to a brunch menu, and great for a football party alongside an ice cold beer.

Provided by NicoleMcmom

Categories     Everyday Cooking     More Meal Ideas     Mini Foods     Main Dishes     Slider Recipes

Time 35m

Yield 10

Number Of Ingredients 15

cooking spray
1 (16 ounce) package frozen chicken nuggets
¼ cup butter
2 tablespoons maple syrup
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon ground paprika
2 teaspoons cayenne pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon water, or more if needed
1 (11 ounce) package mini waffles (such as Kellogg's® Eggo®)
1 cup prepared slaw
20 small dill pickle slices

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
  • Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
  • Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
  • As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
  • Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.

Nutrition Facts : Calories 309 calories, Carbohydrate 29 g, Cholesterol 44.3 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.3 g, SaturatedFat 6.1 g, Sodium 1616.5 mg, Sugar 6.3 g

CRISPY CHICKEN SLIDERS



CRISPY CHICKEN SLIDERS image

Boneless Skinless Chicken breasts butterflied then cut in half, seasoned and then pan fried to make some of the best chicken sliders outside of a restaurant. These are very easy to make, take little prep time or cook time and are economical.

Provided by tabasco0697

Categories     Chicken Breast

Time 24m

Yield 8 sliders, 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1/4 cup shortening (such as crisco or oil of your choice)
2 cups panko breadcrumbs
3 slices provolone cheese (cut into quarters)
8 dinner rolls (or slider rolls)
1 1/2 teaspoons seasoning salt (I use and prefer Paul Prudhomme Poultry Magic)
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 large eggs
1/4 teaspoon Crystal hot sauce

Steps:

  • Pour the panko bread crumbs in a shallow dish and add the seasoned salt, garlic powder, onion powder and white pepper. Using fork mix very well. Crack both eggs into another shallow dish and add Crystal sauce and whisk well. Set off to the side. Butterfly each breast then cut each half in half again.
  • With each piece, place in egg and turn over 3 times to coat extremely well with the egg mixture. Then place in panko bread crumbs turn over a couple times pressing panko into chicken. Sit on a cookie rack and cover. Place in the refrigerator 5 minutes. Melt shortening (or add oil of your choice) over high heat. Heat until extremely hot or until when you drop a piece of panko in the oil and it bubbles. You will need to cook the chicken in 2 batches to keep the oil at a steady temperature. Add the first batch then turn to medium heat and cover. Check often to make sure they don't burn but don't turn for 6-7 minutes. Turn and cook an additional 5 minutes. Place a quarter of each piece of cheese on chicken. Place the bottom half of the dinner bun or slider bun bread side down (not crust side). Add top half of bun bread side down until of the bottom sides crust. Cover and cook an additional 2 minutes.
  • Remove the lid and take off the top bun. Using a spatula pick up the chicken breast and the bottom half of the bun in one motion. Place bun side down on plate. Add toppings of your choice (we prefer mayo, lettuce and tomato) and replace the top bun and serve. We like to add a simple side dish of tater tots or french fries made in the oven.

MINI CHICKEN & BISCUIT SANDWICHES



Mini Chicken & Biscuit Sandwiches image

My 11-year-old son invented these sliders at dinner one night when he set his chicken on a biscuit. The rest of us tried it his way, and now we enjoy these sandwiches all the time. -Jodie Kolsan, Palm Coast, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 tube (12 ounces) refrigerated buttermilk biscuits
5 boneless skinless chicken breasts (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
Optional toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion

Steps:

  • Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1029mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

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