Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Crispy Chicken Sliders with Wasabi Slaw
    Print Recipe
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Wasabi Slaw
      Chicken Cutlets
      Servings: sliders
      Instructions
      Wasabi Slaw
      1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
      2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
      Chicken Cutlets
      1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
      2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
      3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
      4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
      5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
      6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

      Chicken Piccata Sandwich


      Chicken Piccata Sandwich
      Print Recipe
        Servings Prep Time
        2 sandwiches 15 minutes
        Cook Time
        6-8 minutes
        Servings Prep Time
        2 sandwiches 15 minutes
        Cook Time
        6-8 minutes
        Chicken Piccata Sandwich
        Print Recipe
          Servings Prep Time
          2 sandwiches 15 minutes
          Cook Time
          6-8 minutes
          Servings Prep Time
          2 sandwiches 15 minutes
          Cook Time
          6-8 minutes
          Ingredients
          Servings: sandwiches
          Instructions
          1. In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
          2. Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
          3. Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
          4. Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.

          Chicken and Celery Peanut Noodles


          Chicken and Celery Peanut Noodles
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            15 minutes
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            15 minutes
            Chicken and Celery Peanut Noodles
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              15 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
              2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
              3. Cook noodles as per package directions and allow to drain in colander while proceeding.
              4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
              5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
              Recipe Notes

              I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

              Chipotle Chicken Tacos with Avocado Cream

              Chipotle Chicken Tacos with Avocado Cream
              Print Recipe
              Spice up your weeknight dinner routine with these satisfying and easy to put together tacos.
                Servings Prep Time
                2-3 people 10 minutes
                Cook Time
                12-16 minutes
                Servings Prep Time
                2-3 people 10 minutes
                Cook Time
                12-16 minutes
                Chipotle Chicken Tacos with Avocado Cream
                Print Recipe
                Spice up your weeknight dinner routine with these satisfying and easy to put together tacos.
                  Servings Prep Time
                  2-3 people 10 minutes
                  Cook Time
                  12-16 minutes
                  Servings Prep Time
                  2-3 people 10 minutes
                  Cook Time
                  12-16 minutes
                  Ingredients
                  Chipotle Chicken
                  Avocado Cream
                  Servings: people
                  Instructions
                  Chipotle Chicken
                  1. Layer the chicken breast between sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
                  2. In a small bowl combine oil, spices, adobo sauce and lime juice. Finely chop canned chipotle pepper and add to spice mixture. Stir mixture to create a paste and rub onto both sides of the chicken breasts. Cover, refrigerate until ready to use. Can be done up to 6 hours ahead.
                  3. When ready to assemble tacos, heat grill to medium high and cook chicken breast for 6-8 minutes per side, depending on how thin you pounded them. Remove from grill, cover with tin foil and allow to rest for 5 minutes before slicing.
                  Avocado Cream
                  1. Cut avocados in half and remove the stone. Scoop out flesh into a food processor, mini chopper or blender. Add all remaining ingredients except cilantro and blend until desired consistency. Stir in chopped cilantro, adjust salt seasoning as desired.
                  Recipe Notes

                  Recipe adapted from: Easy All Purpose Chipotle Chicken, carlsbadcravings.com and Avocado Cilantro Crema, turningbacktheclock.com