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Grilled Chicken Sliders

Ingredients:

1 package Sanderson Farms® Chicken Tenders (approximately 15 to 18)
4 tablespoons extra virgin olive oil
4 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
12 small 2 1/2 inch x 2 1/2 inch rolls
12 tablespoons prepared pesto, divided
12 tablespoons roasted, diced red bell peppers, drained and divided
12 slices provolone cheese, each sliced in half

Preparation:

1. Mix olive oil, lemon juice, Italian seasoning and black pepper in a small bowl.
2. Place tenders in a sealable plastic bag, add olive oil mixture and mix well. Refrigerate 30 minutes.
3. Brush grill grate with oil.
4. Preheat grill for 10 minutes.
5. Grill chicken tenders 4 minutes per side or until internal temperature reaches 165°F.
6. Cut cooked chicken tenders in half.
7. To assemble chicken sliders, spread 1 tablespoon pesto on the top and bottom of roll. Spoon 1 tablespoon roasted peppers to bottom roll, place 1/2 slice provolone cheese, top with two chicken tender halves and top with another 1/2 slice of provolone cheese. Cover with roll top and serve.

Yield: 12 servings

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