Wednesday, April 13, 2016

Skinny red pepper chicken sliders

Make these broiled skinny red pepper chicken sliders for a fun and fast weeknight dinner.

Skinny red pepper chicken sliders recipe

I've got another slider recipe for you today -- skinny red pepper chicken sliders, to be specific -- and it's quite honestly because burger buns come in insanely large packages and I hate to waste them.

I'm serious. Think about it. We are just two people but whenever we want to enjoy burgers, I always get stuck buying a package of 8 freakin' burger buns. What's up with that? Does a family of four really eat two burgers each every time it grills? I highly doubt it. So why can't anyone make a package of only four buns -- ostensibly a half package -- for smaller families? I can't be the only one that would be excited about that.

And yes, I've tried freezing the extras. But then I just end up three months later throwing out a bunch of small packages of frozen leftover burger buns instead of day-old ones because, frankly, they never taste any good once thawed, no matter how cleverly I wrap them prior to freezing.

Le sigh.

So my efforts to be frugal and not wasteful with my package of 16 slider buns means that you get a second slider recipe in a row. But this is not a bad thing, trust me. These skinny red pepper chicken sliders are also a great way to use up that half-empty jar of roasted red peppers that's been hanging around your refrigerator door -- not to mention the jar of pepperoncini you just bought to make last week's tangy slow cooker pot roast sliders.

Skinny red pepper chicken sliders recipe

Look at me, all about frugality and re-use this week!

The other great thing about these skinny red pepper chicken sliders is that ... well ... they are skinny and easy (they make a great weeknight dinner), based largely on the fact that they are made with super-lean ground chicken breast and then broiled, not fried. While chicken breast burgers can often become overly dry, the two kinds of peppers included in these sliders really do a great job of keeping them juicy. Plus I've snuck a bunch of spinach into these sliders, which Mr. Ninj The Vegetable Phobe didn't even notice (score one for me).

So go ahead and buy that big package of slider buns this week -- with two back-to-back slider recipes, The Ninj has your back so you won't waste them this time.

Do you often find yourself with too many leftover burger buns? Would you sign my petition to create half packages of buns (ha ha ha)? Leave a comment: The Ninj wants to know.

Skinny red pepper chicken sliders recipe

Skinny Red Pepper Chicken Sliders

(adapted from Cooking Light)

1 lb. lean ground chicken breast
2/3 cup finely chopped spinach
1/2 cup finely chopped jarred roasted red peppers (drained and patted dry)
1/4 cup panko
2 teaspoons olive oil
1 teaspoon dried sage
1-2 finely chopped bottled pepperoncini
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon coriander

Preheat the oven broiler.

Combine all the ingredients in a large bowl and mix thoroughly (using your hands for this is the best). Divide into 6-8 patties and place on a foil-lined baking sheet sprayed with no-stick spray. Broil about 6 inches away from the element for about 3-4 minutes per side or until cooked through. Serve on slider buns topped with additional spinach or kale leaves and a little mayo.
-- print recipe --

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