Ingredients
Equipment
Method
- In large skillet over medium-high heat add the olive oil, brown the ground chicken, about 5-6 minutes.
- Add the onion, mushrooms and green pepper, cook another 5-10 minutes, until the onions start to get tender.
- Stir in the worcestershire, soy sauce and ketchup and season with salt and pepper, bring up to a bubble and cook about 2 minutes.
- While the chicken is cooking, make the cheese sauce. Melt the butter in a small sauce pan over medium-high heat.
- Stir in the flour and cook about 1 minute.
- Whisk in milk and mustard powder, bring up to a bubble and let thicken, about 2 minutes.
- Turn off heat and stir in the provolone cheese, parmesan cheese and a pinch of salt and pepper, stir until the cheese has melted.
- To serve, place a scoopful of the chicken + pepper mixture onto the bottom of the slider buns, then top with the cheese sauce and add the top of the bun.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop.
Freezing: These sliders can be frozen before or after assembly. If freezing after, wrap each slider tightly in plastic wrap and place them in a freezer bag.
Variations: Try different cheeses like cheddar or Swiss for a different flavor twist.
Vegetable Additions: Add other vegetables like zucchini or spinach for extra nutrition.
Spice it Up: Add some hot sauce or diced jalapeños to the chicken mixture if you like a kick.