Chicken Sliders Rachael Ray style

3 large skinless, boneless chicken breast halves (about 8 oz. each)

1/4 cup EVOO

3 tbsp. dijon mustard

2 1/2 tbsp. cider vinegar

2 tsp. chopped fresh or 1 tsp. dried thyme

Salt and pepper

1 tbsp. light brown sugar

4 cups shredded savoy cabbage (about 1/4 head)

2 bell peppers (preferably red and yellow), thinly sliced

1 bunch scallions, thinly sliced

8 whole wheat potato slider rolls (2- to 3-inch), split

Softened butter, for rolls

PAIR THEM WITH…

Beer: a crisp wheat brew, such as Blue Moon Belgian White Ale.

Wine: a bright, fresh-tasting white, such as a New Zealand sauvignon blanc.

Directions:

1.Slice each chicken breast on the diagonal against the grain into four or five 1/2-inch-thick medallions. In a medium bowl, whisk together 2 tbsp. EVOO, 2 tbsp. mustard, 1 1/2 tbsp. vinegar, 1 tbsp. water, the thyme and 1/4 tsp. each salt and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.



2.At least 30 minutes before cooking the chicken, make the slaw. In a large bowl, whisk together the remaining 2 tbsp. EVOO, 1 tbsp. mustard, 1 tbsp. vinegar and the brown sugar until blended. Add the cabbage, bell peppers and scallions and toss well. Season to taste with salt and pepper.



3.Preheat a grill to medium. Lightly spread the cut sides of the rolls with butter. Grill, buttered side down, until lightly toasted, 1 to 2 minutes. Transfer to plates or a platter.



4.Add the chicken to the grill, cover and cook, turning once, until lightly charred on both sides and just cooked through, about 5 minutes. Transfer the chicken pieces to the roll bottoms, top with the slaw and cover with the roll tops.

recipe source Rachael Ray