Chicken Philly Sliders Recipe 55 Recipes

PULLED CHICKEN PHILLY SLIDERS

Steps:

• Heat the Pulled Chicken according to package directions. Cover to keep warm and set aside.
• Meanwhile, preheat a skillet over medium heat.
• Add the oil to coat the pan. Stir in the peppers and onions. Sautee for 5 to 7 minutes until softened.
• Make the Beer Cheese Sauce. Whisk the butter and flour together in a small saucepan until roux forms. Slowly whisk in the beer, stirring to make sure no clumps form. Add the cheese a little at a time, whisking to melt. Remove from heat or set to low to keep warm until ready to serve. Whisk as needed to make sure the sauce doesn't thicken too much. If it does, add a splash of milk to thin.
• Brush the slider buns with the melted butter and toast in the empty skillet.
• Arrange the slides for assembly. Add the leafy greens, a scoop of the Pulled Chicken, spoon cheese sauce atop each and cover in a healthy portion of peppers and onions before topping with the remaining bun.
• Serve with steak fries and devour.

CHICKEN PHILLY SLIDERS RECIPE - (5/5)

Steps:

• Preheat oven to 350°F. In a large nonstick skillet, heat oil over medium high heat. Add mushrooms and onion; cook for 8 minutes, or until vegetables are tender. Add chicken, and cook for 2 minutes, or until heated through. Place prepared roll halves on an ungreased baking sheet. Top bottom halves of rolls evenly with chicken mixture and cheese. Cover with roll tops. Bake for 5 minutes, or until cheese is melted. Serve immediately.

CHICKEN PHILLY SANDWICHES

Steps:

• In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

PHILLY CHEESESTEAK SLIDERS

Steps:

• In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.

CHICKEN PHILLY

Steps:

• Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
• Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
• Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
• Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.