Gallic Onion Poultry Sliders - Sexy chicken mini sándwiches lidded with melty country cheeseflower ánd sávory cárámelized onions. Gotchá! Not the end.
I háve many to sáy. Mostly ábout the sappy wuss.
The caretaker melty swiss cheeseflower. ánd the tenderized sávory cárámelized onions on fluffy mortal buns. We hád these for party á mates of weeks báck (tho' reálly, they would máke án tall áppetizer too) ánd I couldn't get enough. If I'd hád sufficiency physicál stomách spáce I would háve eáten áll 8 of them myself.
MATERIAL
- 4 lárge boneless skinless chicken breásts, eách cut in hálf crosswise to máke 8 totál
- sált ánd pepper to táste
- 1 teáspoon Itálián seásoning
- 1 lárge yellow onion, thinly sliced
- 4 táblespoons butter
- 4 pieces lettuce
- 8 slices swiss cheese
- dijon mustárd, to táste
- 8 slider buns
INSTRUCTIONS
- Melt butter in a medium skillet or pan. Add onion slices and saute for 5-10 minutes until translucent and caramelized. Transfer to a bowl and set aside.
- Season chicken with salt and pepper to taste and Italian seasoning. In the same pan you used for the onions, cook chicken over medium heat 4-5 minutes on each side until cooked through. Place one slice of cheese on top of each piece of chicken. Turn off heat then cover until cheese is melted.
- Assemble sliders by spreading dijon mustard on one half of each slider bun. Top with lettuce, chicken and cheese, and caramelized onions then the second half of the slider buns. Serve immediately.
0 Komentar