Unforgettable Chicken Bistro Sliders with Pecans - Satisfying in so many ways
Easy & Delicious Chicken Bistro Sliders
There’s something about smaller food sizes that are not only fun but practical. What makes this particular recipe special is the pecans ingredient which add another layer of richness. Sliders are great because they are so versatile – they fit with lunch, dinner, snackers and are perfect for game day. I like that they are so versatile because you can swap out the chicken for just about any other meat such as tri-tip or pork; though, chicken is more economical. Best of all, the whole thing comes together pretty quickly; and this is the tastiest I’ve ever had. You can double the recipe likely without much added expense, if any at all, as I only used half of the Hawaiian rolls.
Makes: 6
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Suggested Tools:
· Cutting board
· Medium bowl
· 9 x 13 baking pan/sheet
· Cutting knife
· Medium skillet
· Small bowl or ramekin
· Measuring cup
· Measuring spoons
· Pastry brush
· Garlic press or grater
. Spatula
· Parchment paper
Ingredients:
· 3 cups shredded chicken (or 2-3 chicken breasts depending on their size).
Note: You can use a pre-cooked rotisserie chicken but I cooked my own in this recipe.
· 6 Hawaiian sweet dinner rolls
· 1 cup barbecue sauce (your favorite) I used Sweet Baby Rays
· ½ cup yellow onion, sliced thinly
. 1/3 cup chopped pecans
· 6 cheese slices, your favorite (I used Munster in this recipe, but mozzarella and jack cheese work well too)
· 4 tablespoons butter plus 2 tablespoons (in separate containers) melted
· 1 tablespoon olive oil
· 1-2 garlic cloves (depending on how much you like garlic), pressed in garlic press or grated
· 1 tablespoon sesame seeds
· Salt & pepper to taste
Note: You may opt to add cooked bacon before placing the top cheese onto the rolls.
Instructions:
1. If you decide to cook off your own chicken, salt and pepper both sides of the chicken. Add 1 tablespoon olive oil into the skillet and turn the stove heat up to medium heat. After the oil is heated, add the chicken breasts to the skillet (the chicken should sizzle a little in the pan) and sear on one side for five minutes, flip the chicken and cook the other side for five minutes. Turn the heat to low and cook for 2-3 more minutes more on each side. The chicken should be light brown. Set aside for at least 15 minutes to allow the juices to soak into the meat; then shred the chicken by hand in preparation for the next steps.
2. On medium low heat, heat 1 tablespoon olive oil in a medium skillet. Add the sliced onion and cook for about ten minutes, stirring the onions occasionally. Turn the heat down to low and cook for another ten minutes, stirring occasionally. Take the onions off the heat until they are needed in step
3. Place the shredded chicken and pecans in a medium bowl. Mix half of the barbecue sauce with the chicken until the chicken is somewhat coated and continue adding another half of the remaining sauce with the chicken until you are happy with the barbecue sauce to chicken ratio. I used a little less than one cup of the sauce.
4. Line the baking pan/sheet with parchment paper. Split the six rolls and lay out the bottoms of the rolls onto the pan/sheet face up.
5. Add the grated garlic to the melted butter in a small bowl or ramekin and stir. With a pastry brush, spread the garlic butter on all halves (bottom and tops) of the rolls.
6. Slice each cheese square into four triangles. Then add two of the small cheese triangles onto each of the roll bottoms. Divide the chicken amongst the slider bottoms on top of the cheese. Next, top the chicken with the sautéed onion. Top the onion with the other two cheese slices.
7. Place the roll top on top of each chicken slider. Gently press down the top roll to prevent it from sliding off in the oven. Using a pastry brush, gently brush the melted butter onto the top of each roll. As an option, sprinkle either sesame seeds or poppy seeds on the rolls. This added touch both enhances their flavor and appearance. Bake in pre-heated 350-degree oven for about 15 minutes or until the chicken is hot and the cheese is melted but not so melted that it slips off the slider. Check on the sliders while they are in the oven every five minutes to ensure they stay in place. Use a spatula to transfer the sliders onto your serving platter.
Enjoy!
The Crooked Ladle
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