Spicy-Honey Glazed Shredded Chicken Sliders

I had this recipe for Spicy-Honey Glazed Chicken from the Everyday with Rachael Ray Magazine and I have made it a few times a few different ways. But I found out they have small foccacia rolls at Blackbird, the bakery across the street from us, and the Hubsie suggested to use them for sliders when I first told him about them, so I had that idea in my head. I decided to do the Spicy-Honey Chicken with some fresh, crisp lettuce and some sweet corn to add crunch.

Spicy-Honey Glazed Shredded Chicken Sliders
(adapted from Rachael Ray find that recipe here.)

3 T Olive Oil
1 clove garlic, grated or minced
3 T honey
1 tsp. hot sauce
1/2 tsp. chili powder
Squeeze of lime juice

(Not gonna lie, these measurements are approximate. The original recipe is for 8 chicken breasts, I am usually only making 2, so I just use enough of everything to make a nice amount of glaze for 2 chicken breasts.)

Heat the olive oil in a small pan. Add the garlic and let that soften. Add the honey, hot sauce, and chili powder and stir to combine. Remove from heat and add a squeeze of lime juice and set aside.

Place your chicken in a skillet and pour enough chicken broth to just about cover the chicken breasts. I season the broth with salt, pepper, red pepper flake and garlic powder. Bring to a simmer and let simmer for 1o minutes and then flip the chicken over and simmer on the other side for about 5-8 minutes until completely cooked through. Remove from pan and let cool a bit until you can handle it. Shred the chicken into the spicy-honey glaze and toss to coat.

Split your rolls and line the bottom with a piece of lettuce and some heated up, canned corn (you could use fresh I just used some that I had leftover.) Place some shredded chicken on top and add your roll top that has been slathered with mayo.

Looks picnic perfect!

I served mine with some roasted red skinned potatoes and a pickle.

For the potatoes I just cut them into wedges and coated them in olive oil. I then spiced them up with salt, pepper and garlic powder and roasted them at 375 for about 15 minutes, tossing after 10 minutes.

These little slider sammies were delicious!!!!!! So good!!! Those foccacia rolls from Blackbird are amazing!!! They are really delicious and airy, but have a good texture to them. The chicken was great with just enough glaze so that it wasn't dripping all over the place but still had great flavor.

Hope you try this recipe out...it rocks!

Eat, Drink and Be Merry!!!

-BellaRosa

Honey Lemon Marinated Chicken Sammiches

So I found this marinade awhile back from one of the first few Everyday with Rachael Ray Magazines. This marinade is great. Honey, lemon, cumin and oregano...very flavorful, but also light. I think it's a great Spring Time marinade with the citrus flavor and you can always use a new recipe for chicken. So I like marinating my chicken in this and then topping some nice kaiser rolls with the sliced chicken. This time I decided to add some sauteed mushrooms and some provolone cheese to the top. I got the idea for the mushrooms and cheese from my girlie Lynds (Just a Girl Baking). She made us some awesome chicken sammiches the last time we were over and they were delicious!

Honey Lemon Marinated Chicken Sammiches

Marinade:
Zest and Juice of half a lemon, or use more if you wish
1-2 cloves garlic, smashed or grated
1 1/2 Tbsp honey
1/2 tsp. cumin
1/2 tsp. oregano
1/4 cup olive oilsalt and pepper
2 boneless skinless chicken breasts
4 crimini mushrooms sliced
2-4 kaiser rolls (depending on the size, I got 2 sammiches out of one chicken breast)
lettuce, mayo and provolone cheese

• Whisk together the lemon zest, juice, honey, garlic, cumin, oregano, salt and pepper and olive oil, place in a big zip top baggie and add chicken breasts to the marinade. Seal the bag and mush it around to coat the chicken. Marinate in the refrigerator or 30 minutes, up to 2 hours.
• Preheat oven to 350. Heat a skillet over medium-high heat. Pat chicken dry with paper towels and place top-side down in the pan and brown. Once brown on that side, flip over and brown this side for a minute. Place whole skillet in the preheated oven for 15-20 minutes until chicken is fully cooked. Pull chicken out of oven, leave oven on and let rest while you get everything else ready.
• In a small pan cook the mushrooms in butter until just tender, season with garlic powder, salt and pepper. Set aside. Toast the kaiser rolls in the hot oven.
  
• Once chicken has rested slice thinly on a bias and place on the bottom of your rolls. Top with mushrooms and provolone cheese. Place in the oven to melt the cheese and heat everything through. Smear mayo on the roll tops and top with lettuce. Place tops on the sammiches and you are good to eat!

I served these with just a nice salad of red leaf lettuce, but some nice potato chips or corn on the cob would be great too!

These sammiches were so good, my hubsie came in from the other room just to hug me and tell me how good they were...and then he did the dishes and cleaned everything in the kitchen!!! Yeah...you should make them!

Eat, Drink and Be Merry!

-BellaRosa