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
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