Chicken And Cheddar Sliders Recipes

DIJON CHICKEN APPLE CHEDDAR SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl combine shredded chicken with the dijon and honey.
• Arrange the bottom half of the rolls in a rectangle baking dish.
• Evenly spoon on the dijon chicken on each slider roll half.
• Add a slice or two of apple to each slider.
• Top with shredded cheddar.
• Add the tops of the rolls and brush on melted butter.
• Cover with foil and bake for about 20 minutes.
• Uncover and bake for 5 more minutes.
• Sprinkle the chopped parsley on top.
• Enjoy!

ZESTY CHICKEN CHEDDAR SLIDERS

Steps:

• Preheat oven to 400 degrees.
• Cut chicken into six pieces and set aside.
• Add two cups of Cheez-It Hot & Spicy Grooves into the bowl of a food processor. Pulse until small crumbs form.
• In three separate dishes - Add beaten eggs to one, flour to another and the Cheez-It Hot & Spicy Grooves crumbs to the third.
• Dredge pieces into flour, then egg and then Cheez-It Hot & Spicy Grooves crumbs. Line breaded pieces on a baking sheet.
• Spray with non-stick cooking spray. Bake 20 minutes.
• Remove from oven and add one slice of cheddar cheese. Place chicken back in the oven and bake for 2 more minutes until cheese is melted.
• To assemble sliders, add one piece of chicken, a piece of lettuce and some ranch dressing.

BAKED CHICKEN AND CHEDDAR SLIDERS

Steps:

• Cut block of rolls horizontally in half. (Do not separate rolls.)
• Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
• Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
• Mix remaining dressing with remaining ingredients until blended; brush over sliders.
• Refrigerate 20 min.
• Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

LADD'S CHICKEN BACON SLIDERS

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

CHICKEN AND CHEESE SLIDERS

Steps:

• 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 400°F. 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.