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Cranberry-Chipotle Chicken Sliders

Ingredients

 

2 Large Chicken Breasts

12 Slices Jenny Lee Cranberry Cinnamon Swirl Bread

12 Slices Sharp Cheddar Cheese

 

Apple Coleslaw

16 Ounces Shredded Cabbage

1 Granny Smith Apple, Cored and Thinly Sliced

1/4 Cup Mayonnaise

1-2 Tbsp. Cider Vinegar

1 Tbsp. Lemon Juice

1 Tbsp. Poppy Seeds

1-1/2 Tsp. Sugar

1/2 Tbsp. Celery Seeds

1/2 Tsp. Salt

 

Cranberry Chipotle Barbecue Sauce

1/2 Cup Canned Whole Cranberry Sauce

1/4 Cup Ketchup

2 Tbsp. Molasses

1 Tbsp. Cider Vinegar

1/2 Tsp. Salt

1/4 Tsp. Chili Powder

1/4 Tsp. Pepper

1/4 Tsp. Onion Powder

1/2 Tsp. Ground Chipotle Pepper

1/4 Tsp. Dried Thyme

Directions

 

Add all the apple slaw ingredients to a large bowl and mix until well combines.  Add additional sugar, vinegar, and salt to taste.  Set aside.

 

Bring a small pot of water to a boil.  Add the chicken breasts and boil for 15-20 minutes until cooked through.  Let cool and set aside.

 

Whisk together the barbecue sauce ingredients in a small saucepan.  Bring to a gentle simmer and let cook for 2-3 minutes until slightly thick.

 

In a medium-sized mixing bowl, shred the cooked chicken breasts.  Add the cranberry chipotle barbecue sauce and mix well.

 

When ready to serve, lay the bread in a single layer on a baking sheet.  Top with sliced cheddar and broil until melted (approximately 1-2 minutes).

 

Top the cheesy bread with approximately 1/4 cup of cranberry-chipotle chicken followed by the apple poppy seed slaw.  Serve immediately.

The tartness from the cranberries, the spiciness from the chipotle powder, and the sweetness from the cinnamon-sugar crust work together to create a truly outstanding dish.  Download the recipe card.

 

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Jenny Lee Savory Bread Logo Jenny Lee Swirl Bread Logo
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