CHICKEN & CHEESE SLIDERS

By BobD

Ingredients

• 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)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 165: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 400F.

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.