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

Sweet Chili Chicken Sliders

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

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
2g
2%
),
Cholesterol
35mg
35%;
Sodium
950mg
950%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
0%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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