Rating: 4 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 5
  • 3 star values: 3
  • 4 star values: 8
  • 5 star values: 11

Mini sliders are a fun weeknight meal the whole family is sure to love. Dijon mustard gives the apricot chutney the perfect amount of peppery tang to complement the grilled chicken.

Adam Hickman
Recipe by Cooking Light June 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 sliders)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat.

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  • Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.

  • Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.

Nutrition Facts

430 calories; fat 11g; saturated fat 3.7g; mono fat 4.1g; poly fat 1.7g; protein 42.3g; carbohydrates 41.9g; fiber 2.7g; cholesterol 141mg; iron 2mg; sodium 644mg; calcium 24mg.
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