By Bev, of Bev Cooks
SLIDERS. With chicken and bacon and Wisconsin blue cheese, oh my!
There’s something about mini, savory, circular bites of carbs, protein and cheese that has me constantly on the verge of a beautiful meltdown. So I made you some open-faced chicken sliders that are insanely simple.
First you’ll cook some bacon. I feel like anytime you start with the words “first you’ll cook some bacon,” you’re already winning at everything. Render it until it’s good and crispy. Set it aside on some paper towels to drain. Then sear the chicken pieces in a little bit of the reserved bacon fat.
Once the chicken is seared, it’s all about the assembly. You’ve toasted the bottom halves of 12 slider buns. You’ve spread deliciously tart dijon mustard on the bottom. Then you’ve nestled the seared chicken chunks cozily on top of the mustard.
Now, delicately sprinkle baby arugula leaves on top of each seared chicken chunk.
Then! And this is very important…
…Sprinkle the bacon crumbles on top of the chicken, followed by the fabulous Wisconsin blue cheese. Ridiculously tasty.
They are so lovely open-faced, with all that blue cheese and bacon taunting your taste buds.
Perfect for a light dinner. Glorious for a casual game night. Necessary for your party table. Get in those, already.
By Bev from Bev Cooks
Servings: 12 sliders
Prep Time: 30 Minutes
4 slices bacon, halved
2 chicken breast cutlets, butterflied and cut into thirds (12 chicken pieces total)
Salt and pepper
12 slider buns (bottom half), lightly toasted
3-4 tablespoons Dijon mustard
Baby arugula leaves
1/2 cup (about 3 ounces) Wisconsin blue cheese, crumbled
Fry bacon in large skillet over medium heat, until crispy. Drain on paper towel lined plate. Reserve 1 tablespoon bacon grease in skillet; discard remaining grease. When cool, crumble bacon. Set aside.
Season chicken pieces with salt and pepper on both sides. Heat skillet with reserved bacon grease and sear chicken pieces 4 minutes on one side, flip pieces and sear second sides about 4 additional minutes. Remove from heat.
Spread each slider bun bottom with about 1 teaspoon Dijon mustard. Top each with a seared chicken piece, a few sprinkles of baby arugula leaves, bacon crumbles and a generous sprinkle of Wisconsin blue cheese.