Chicken And Cheese Sliders
- 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 165u0b0: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 400u0b0F. 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.
vegetable oil cooking spray, green bell pepper, red onion, garlic, chicken, storebought barbecue sauce, peppers, buns, grated aged, tomatoes, sprouts
Taken from www.epicurious.com/recipes/food/views/chicken-and-cheese-sliders-366309 (may not work)