Makes 12 sliders
2 boneless skinless Smart Chicken breasts
Canola oil, as needed
Kosher salt and freshly ground black pepper
1 pound thick-cut bacon
¼ cup mayo
¼ cup ketchup
1 tablespoon chili sauce, such as Sriracha
12 slider buns
1 avocado, sliced
12 tomato slices
12 butter lettuce leaves
Toothpicks, as needed for serving (optional)
With a sharp knife, slice the chicken breasts on a bias to create ½-inch thick slices the size of the slider buns. Rub chicken slices with canola oil and season with salt and pepper.
In a large skillet over medium heat, cook the bacon until crispy then transfer to paper towels to drain, reserving a small amount of bacon fat in the pan.
In the same skillet used to cook the bacon, over medium-high, cook the chicken until golden-brown on each side and the internal temperature registers 165°F on a digital thermometer. Toast the buns until golden brown.
In a small bowl, mix the mayo, ketchup and chili sauce.
To assemble, top the bottom of the slider bun with chicken, bacon, avocado, tomato, butter lettuce, and sauce. Insert a toothpick through each slider for easy serving.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska