Monday, March 24, 2014

Chicken and Pineapple Sliders

Welcome to March Madness! All this week we'll be talking about recipes that are perfect for watching The Big Dance!

We had these for supper last night and YUM!

· 4 chicken breasts, cut in half
· ¾ cup Italian dressing
· Salt and Pepper, to taste
· 8 slices provolone cheese.
· 8 pineapple slices
· 4 tablespoons butter
· Mayonnaise or barbeque sauce, to taste
· 8 dinner rolls, cut in half horizontally

1. Place chicken and Italian dressing in a gallon size resealable bag. Refrigerate for about 2 hours. Remove from bag and sprinkle with salt and pepper to taste.
2. Spray a grill pan with cooking spray and heat to medium heat. Grill chicken breasts until juices run clear and internal temperature is 165 degrees, about 10 minutes on each side. Remove chicken from pan and immediately place cheese on chicken.
3. In the same pan, grill pineapple slices about 2 minutes on each side. Remove from pan and keep warm.
4. Spread about ¼ tablespoon butter on each half of rolls and grill butter side down just until browned. Remove and spread with mayonnaise or barbeque sauce.
5. Assemble slider by adding chicken and pineapple on each roll.

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