Ingredients – Sliders
4 chicken breasts (boneless, skinless, butterflied and separated)
10 to 12 mini ciabatta rolls (whole wheat, white wheat or multigrain)
1 cup low carb bread crumbs
1 cup mixed greens
2 roma tomatoes, thinly sliced
1/2 cup low fat mozzarella cheese, shredded
1/2 cup homemade ranch dressing
Spices for seasoning (seasoning salt, minced garlic, chopped onion & red pepper)
1 egg, lightly beaten
Directions – Sliders
Cut chicken into approximately 3″ x 3″ squares as best you can. This is so the pieces fit the mini ciabatta bread.
In a med bowl, season chicken to taste & refrigerate for at least 30 mins. Remove chicken from fridge, add beaten egg and mix til coated. In a shallow baking pan, coat chicken in bread crumbs.
Place a greased wire rack on a rimmed cookie sheet. Arrange chicken on wire rack so that they are not touching. Bake at 400 degrees for 20 to 25 mins til internal temp reaches 165 degrees.
Light toast ciabatta rolls on rimmed baking sheet lined with parchment paper for 5-8 mins.
Ingredients – Sauce
1/2 cup Frank’s buffalo sauce (or hot sauce)
1 tbsp stevia
1 tbsp apple cider vinegar
1 -1/2 tbsp water
1/2 tsp red pepper flakes
Directions – Sauce
Mix buffalo sauce, stevia, water, vinegar and pepper flakes in a bowl. Bring buffalo sauce to a low boil over med heat.
Evenly coat chicken fillets in buffalo sauce mixture.
Layer chicken, veggies, cheese and ranch as you see fit on to ciabatta rolls. Secure with toothpick and serve.
**Shown above w/ Skinny & Spicy Blue Cheese Dip
Note: See Firecracker Chicken