I am SO happy to be on spring break! I’ve been on a non-stop cooking/blogging marathon! It’s great to have the time to catch up on projects, watch cooking shows, peruse recipes on blogs, and play on Pinterest!
I love little sliders, though I’ve hardly ever made them at home. I got this recipe from the Pioneer Woman blog (which I happen to love)! The chicken is cut into small pieces and pounded thin. You can use any type of seasoning on the chicken, but I really loved the New Orleans Cajun seasoning that gave them a little kick! I toasted the buns and added mayo, sharp cheddar cheese, tomato, lettuce, and of course yummy bacon! The chicken was SO good that I want to try it again served with pasta and some kind of delicious sauce. Stay tuned for that!
- 4 boneless, skinless chicken breasts
- 16 slices bacon
- Cajun spice
- Salt and pepper, to taste
- 16 small dinner rolls
- 16 slices cheese (cheddar, Monterey Jack, Pepper Jack)
- Toppings of your choice: tomato, lettuce,
- Mayo or mustard
Slice bacon pieces in half and fry until crisp.
Slice each chicken breast in to half by length and by width. (The chicken will slice much easier when slightly frozen.) You will end up with sixteen small patties.
Place a piece of plastic wrap on top of the chicken pieces and pound gently with a rolling pin or meat mallet to flatten slightly.
Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.
Heat a grill pan or a heavy skillet over medium to medium-high heat.
Cook chicken pieces on the first side until lightly browned then flip them over on the other side and cook until done.
Lay a slice of cheese on top of each piece of chicken to melt & then top with a couple of bacon slices.
Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.)
Place chicken pieces in between halved dinner rolls. Serve immediately!