Sweet Chili Chicken Sliders

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

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

Directions

  1. 1 Heat oven to 400°F. Bake biscuits as directed on can.
  2. 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. 3 Place preserves, mayonnaise and Sriracha sauce in food processor. Cover; process 10 to 15 seconds or until smooth.
  4. 4 In medium bowl, mix 1/2 cup of the preserves mixture with coleslaw mix; toss to coat.
  5. 5 Split biscuits. Top bottom of each biscuit with chicken patty, coleslaw mixture and top half of biscuit. Serve with remaining preserves mixture.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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