Another fabulous recipe from the August 2011 "Taste of Home" magazine.
Baja Chicken & Slaw Sliders
Prep: 30 minutes
Grill: 10 minutes
Yield 8 servings (I actually got 10 sliders from this recipe)
1/4 cup reduced-fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice
1 cup broccoli coleslaw mix
2 tbsp finely chopped sweet red pepper (I used green since I already had some on hand)
2 tbsp finely chopped sweet onion
2 tbsp minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper (I didn't use this as I didn't want it to be too hot)
1 tsp sugar
4 boneless chicken breast halves (4oz. each)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
1. In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.
2. Cut each chicken breast in half width wise; flatter to 1/2in thickness. Sprinkle with seasonings.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4in. from the heat for 4 to 7 minutes on each side or until no longer pink.
4. Grill rolls, cut sides down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.
These sliders are fabulous! You can really taste the lime in the sauce and slaw and it's such a nice contrast with the spices on the chicken.
The kids didn't try these - neither one is too keen on slaw type of veggies, so I didn't push it tonight. But Karl and I thoroughly enjoyed them! They will be going into my cooking repertoire.
This recipe gets two thumbs up from this mama!