Grilled Chicken Sliders

These lovely sliders were invented tonight because I had some leftover chicken breasts from making the chicken pizza rolls last night and I wanted to use it up. I used what was in the fridge and created what became a FANTASTIC sandwich!

Grilled Chicken Sliders

• 3 chicken breasts (makes a total of 6 sliders)
• 6oz fresh spinach
• 2 tablespoons diced onions
• 2 tablespoons diced sun dried tomatoes (I used the ones from a jar stored in olive oil)
• 1/2 tablespoon minced garlic
• pinch crushed red pepper flakes
• 1 teaspoon kosher salt
  
• 1/2 teaspoon pepper
• shredded parmesan cheese (about 1 teaspoon for each sandwich)
  
• 6 slices fresh mozzarella (or about 6 tablespoons shredded mozzarella)
• 1/2 cup flour
• small rolls (I used onion rolls)
• extra virgin olive oil
  

Preheat the oven and set it to broil

Pound the chicken breasts until they are about 1/4 inch thick. I put them in a ziplock bag (keeps the chicken juice from flying!) and use the smooth side of a meat mallet. Once they are pounded out, cut each breast in half.


In a small dish combine the flour with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Coat the chicken breasts with the flour and set aside.


In a large skillet heat 2 tablespoons of olive oil. Add the diced onions and cook for 2-3 minutes. Add the spinach, sun dried tomatoes, garlic, 1/2 teaspoon of salt and a pinch of pepper. Cook for 3-4 minutes or until the spinach has wilted and everything is heated and well combined. Remove from heat.

Heat 1 tablespoon of olive oil in a skillet. Cook the chicken two pieces at a time for about 2-3 minutes on each side or until light golden brown. Flip and cook another 2-3 minutes on the other side. Remove from the pan and cook the next two pieces. Continue until all the chicken has been cooked.

Cover a baking sheet with aluminum foil and place the chicken breasts on the pan. Cover each piece of chicken with some of the spinach mixture, 1 teaspoon of parmesan cheese and a slice of fresh mozzarella.

Notice that I only had 4 chicken pieces on the foil...that would be because my daughter wanted hers "plain". One of these days she will appreciate how good this stuff is, but 7 year olds and spinach don't always go well together.


Broil in the oven for 3-4 minutes or until the cheese is melted. Keep a very close eye on them while they are cooking...the broiler can take your food from perfect to burnt very quickly!

Serve on a mini onion roll. It *really* made a difference using the onion roll because it added a lot of additional flavor.