Between the flavorful sauce and colorful, crunchy slaw, these hand-held sandwiches demand attention from partygoers.
—JANET HYNES MT. PLEASANT, WI
PREP: 30 MIN. GRILL: 10 MIN. MAKES: 8 SERVINGS
1/4 cup reduced-fat sour cream
1/2 teaspoon grated lime peel
1/4 teaspoon lime juice
SLAW
1 cup broccoli coleslaw mix
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped sweet onion
2 tablespoons minced fresh cilantro
2 teaspoons finely chopped seeded jalapeno pepper
2 teaspoons lime juice
1 teaspoon sugar
SLIDERS
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
1. In a bowl, combine the sour cream, lime peel and lime juice. In another bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.
2. Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness. Sprinkle with seasonings.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4 to 7 minutes on each side or until no longer pink.
4. Grill rolls, cut sides down, for just 30-60 seconds or until toasted. Serve chicken on rolls with the lettuce, tomato, sauce and slaw.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.