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Tuesday, June 28, 2011

Grilled Chicken Sliders

Summer Time is sandwich time here at our house. This thought was passed down from my grandmother, my dads mom who believed that in the summer the kitchen should be kept cool and that since her sons and husbands farmed it would be so much easier to simply to have sandwiches than to cook a meal. These Chicken Sliders from My Recipes are no different simply good eats.

3/8 teaspoon ground red pepper
 1/2 teaspoon freshly ground black pepper
 1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
 3 apricots, halved and pitted
1 tablespoon water
 1 tablespoon cider vinegar
1 tablespoon Dijon mustard
 2 garlic cloves, chopped
 8 (1.3-ounce) mini sandwich buns

Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.
Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.

Tempt my Tummy Tuesdays Five Dollar Dinner Challenge

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