WEIGHT WATCHER'S BUFFALO CHICKEN SLIDERS
Hands down, these are the best sliders I have ever had!! The combination of red peppers and onions make them very moist little burgers. With the addition of buffalo sauce making them a little spicy and blue cheese topping, tomato and lettuce puts these in a league all their own!! I made 4 dozen for Memorial Day 2012 and they were a hit with the adults and children. I grilled them up the night before and refrigerated them. Took them to my parents camp and heated them for about 5 -7 minutes in the oven and they were ready. What a fabulous healthy choice for the Grilling season. 8 pts for 2.
Provided by Kimberly Biegacki @pistachyoo
Categories Chicken
Number Of Ingredients 12
Steps:
- Spray large nonstick skillet or ridged grill pan with nonstick spray and set over medium heat. Add onion, red bell pepper, and water; cook, covered, stirring occasionally, until liquid is evaporated and vegetables are very tender, about 8 minutes.
- Transfer to large bowl and let cool 10 minutes. Add chicken breast, Buffalo wing sauce, Italian seasonings and salt; mix well.
- With wet hands, form into 8 (1/2-inch thick) patties.
- Cover with plastic wrap and chill until firm, at least 1 hour or overnight. [This is important because it helps the chicken sliders to firm up and makes them easy to grill w/o falling apart. The addition of onions & peppers makes them very moist.]
- Take you sliders out of refrigerator and place on the grill (preferably on a grill stone or cover grate with some tinfoil and poke holes) over medium to low heat as they are going to cook very fast. Or you can spray skillet with nonstick spray and set over medium-low heat.
- They need to register 165F on an instant-read thermometer inserted into side of each burger. Should take about 4 to 5 minutes per side. Now make your burgers.
- 6/11/13 ---- It's slider time! I made these tonight and decided to try and melt the cheese on burger which worked well. I did add a shake or two of hot sauce first and then the crumbled bleu cheese.
- 4th of July 2014--Made these for our holiday meal along with yellow dogs and some acini de pepe salad for dessert.
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