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Baja Chicken & Slaw Sliders

Between the flavorful sauce and colorful, crunchy slaw, these hand-held sandwiches demand attention from party-goers. —Janet Hynes, Racine, Wisconsin

8 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

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

Directions

In a small bowl, combine the sour cream, lime peel and lime juice. In
another small bowl, combine the slaw ingredients. Chill the sauce
and slaw until serving.

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Baja Chicken & Slaw Sliders (continued)

Directions (continued)

Cut each chicken breast in half widthwise; flatten to 1/2-in.
thickness. Sprinkle with seasonings.
Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack. 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.
Grill rolls, cut sides down, for 30-60 seconds or until toasted.
Serve chicken on rolls with lettuce, tomato, sauce and slaw. Yield:
8 servings.

Nutrition Facts: 1 slider equals 195 calories, 4 g fat (1 g saturated fat), 34 mg cholesterol, 384 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.