CHICKEN BACON RANCH SLIDERS Jan 5 Written By Eleanor Debel https://www.youtube.com/shorts/R5gf3Lh3G-kPrintCHICKEN BACON RANCH SLIDERS Yield 6Prep time15 MinCook time26 MinTotal time41 MinIngredients8 oz beef bacon (or regular bacon if preferred) 2 lbs boneless skinless chicken thighs Salt pepper and garlic powder ¼ cup finely chopped chives2 Tbsp finely chopped cilantro½ cup shredded three pepper colby jack cheese ¼ cup buffalo sauce 2 packages slider buns, sliced lengthwise6 slices muenster cheese Ranch for topping InstructionsPreheat your oven to 350 F. Lay the chicken thighs onto a sheet tray lined with a wire rack and season both sides with salt, pepper and garlic powder. Cook for 30 minutes in the preheated oven until cooked through and the internal temperature has reached 165 F. Set aside for at least 15 minutes before chopping.m Place the bacon into a cold skillet and set over medium high heat. Cook, flipping after about 6 minutes, until crispy and fully rendered. Remove to a paper towel lined plate and set aside. Chop the chicken into small cubes and add to a large bowl, chop the bacon to a similar size as the chicken and add to the bowl along with the finely chopped chives, cilantro, shredded cheese and buffalo sauce. Stir everything together until well combined. Place the cut slider buns onto a large sheet tray and layer the sliced muenster cheese onto the bottom buns, spoon on the chicken bacon mixture on top (about 2-3 cups per slider bun package, then drizzle ranch over top. Place the top buns over the bottoms and bake at 375 until the cheese is melted and gooey and the filling is warm and toasty. Serve with extra ranch on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichchickenmeateasy Eleanor Debel
CHICKEN BACON RANCH SLIDERS Jan 5 Written By Eleanor Debel https://www.youtube.com/shorts/R5gf3Lh3G-kPrintCHICKEN BACON RANCH SLIDERS Yield 6Prep time15 MinCook time26 MinTotal time41 MinIngredients8 oz beef bacon (or regular bacon if preferred) 2 lbs boneless skinless chicken thighs Salt pepper and garlic powder ¼ cup finely chopped chives2 Tbsp finely chopped cilantro½ cup shredded three pepper colby jack cheese ¼ cup buffalo sauce 2 packages slider buns, sliced lengthwise6 slices muenster cheese Ranch for topping InstructionsPreheat your oven to 350 F. Lay the chicken thighs onto a sheet tray lined with a wire rack and season both sides with salt, pepper and garlic powder. Cook for 30 minutes in the preheated oven until cooked through and the internal temperature has reached 165 F. Set aside for at least 15 minutes before chopping.m Place the bacon into a cold skillet and set over medium high heat. Cook, flipping after about 6 minutes, until crispy and fully rendered. Remove to a paper towel lined plate and set aside. Chop the chicken into small cubes and add to a large bowl, chop the bacon to a similar size as the chicken and add to the bowl along with the finely chopped chives, cilantro, shredded cheese and buffalo sauce. Stir everything together until well combined. Place the cut slider buns onto a large sheet tray and layer the sliced muenster cheese onto the bottom buns, spoon on the chicken bacon mixture on top (about 2-3 cups per slider bun package, then drizzle ranch over top. Place the top buns over the bottoms and bake at 375 until the cheese is melted and gooey and the filling is warm and toasty. Serve with extra ranch on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichchickenmeateasy Eleanor Debel
