We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Sweet Chili Chicken Sliders

(3)
  4 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 10 servings

Stack it up pub style on a buttery biscuit! Chicken, chili sauce, fruit and crunchy slaw mingle for satisfying eats.

Bake-Off® Contest 46, 2013
Jeanette Nelson
Bridgeport, West Virginia

Ingredients

1
can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated Butter Tastin'® biscuits
1
lb ground chicken
2/3
cup sweet chili sauce
1/2
cup peach apricot preserves
1
cup mayonnaise with olive oil or mayonnaise
2
tablespoons Sriracha sauce
2
cups coleslaw mix (shredded cabbage and carrots), coarsely chopped

Steps

  • 1 Heat oven to 400°F. Bake biscuits as directed on can.
  • 2 Meanwhile, in medium bowl, mix ground chicken, 2 tablespoons of the sweet chili sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape chicken mixture into 10 (1/2-inch thick) patties. In 12-inch nonstick skillet, cook patties over medium-high heat 6 to 9 minutes, turning once or until meat thermometer inserted in center of chicken patties reads 165°F. During the last few minutes of cooking, brush chicken patties with the remaining sweet chili sauce.
  • 3 Place preserves, mayonnaise and Sriracha sauce in food processor. Cover; process 10 to 15 seconds or until smooth.
  • 4 In medium bowl, mix 1/2 cup of the preserves mixture with coleslaw mix; toss to coat.
  • 5 Split biscuits. Top bottom of each biscuit with chicken patty, coleslaw mixture and top half of biscuit. Serve with remaining preserves mixture.
  • 1 Heat oven to 400°F. Bake biscuits as directed on can.
  • 2 Meanwhile, in medium bowl, mix ground chicken, 2 tablespoons of the sweet chili sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape chicken mixture into 10 (1/2-inch thick) patties. In 12-inch nonstick skillet, cook patties over medium-high heat 6 to 9 minutes, turning once or until meat thermometer inserted in center of chicken patties reads 165°F. During the last few minutes of cooking, brush chicken patties with the remaining sweet chili sauce.
  • 3 Place preserves, mayonnaise and Sriracha sauce in food processor. Cover; process 10 to 15 seconds or until smooth.
  • 4 In medium bowl, mix 1/2 cup of the preserves mixture with coleslaw mix; toss to coat.
  • 5 Split biscuits. Top bottom of each biscuit with chicken patty, coleslaw mixture and top half of biscuit. Serve with remaining preserves mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
3 1/2g
18%
Trans Fat
2g
Cholesterol
35mg
11%
Sodium
950mg
40%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved