Chicken Ba­con Ranch Slid­ers

Woman's World - - Cook Up Something Amazing! -

Bis­cuits paired with ranch dress­ing, crispy ba­con and chicken? Yes, please! 1 lb. chicken breast cut­lets 1 Tbs. olive oil, + ad­di­tional 3/4 tsp. kosher salt 1/2 tsp. coarsely ground pep­per 1/2 tsp. gran­u­lated gar­lic 1/2 tsp. gran­u­lated onion 1/2 tsp. cayenne pep­per 12 slices thick- cut ba­con 1 small red onion, sliced 12 bis­cuits But­ter­milk Ranch Dress­ing, recipe be­low 2 small toma­toes, sliced 6 green let­tuce leaves, cut in half

Com­bine chicken, oil, salt, pep­per, gar­lic, gran­u­lated onion and cayenne in bowl. Cover; re­frig­er­ate 30 min­utes to overnight.

Cook ba­con in large skil­let un­til crispy. Drain on pa­per tow­els; when cool, cut each in half.

Mean­while, heat grill pan over medium-high heat. Lightly grease with olive oil. Cook chicken 2-3 min­utes, flip and cook 2-3 min­utes on se­cond side. Trans­fer to plate; cover loosely with foil. Let rest 10 min­utes be­fore slic­ing.

Grill onion slices 2-3 min­utes, flip­ping af­ter 1 minute. Trans­fer to plate with chicken. To as­sem­ble, split bis­cuits in half. Spoon about 2 tsp. ranch dress­ing on bot­tom halves of bis­cuits. Top each with a few slices of chicken, ba­con, grilled onion, tomato, let­tuce and driz­zle of ranch. Re­place tops of bis­cuits; skewer with tooth­pick.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.