2 Chicken breasts, thinly cut
1/2 Tsp. Onion powder
1/2 Tsp. Garlic powder
1/2 Tsp. Kosher Salt
Several grinds of Freshly ground black pepper
1/4 Cup honey
2 Tbsp. Dijon mustard
4 Slices of Swiss cheese
4 Hawaiin Pretzel Burger Buns
Iceberg lettuce, chopped
Dill pickles slices
1 Tbsp. Olive oil
1. Sprinkle the two chicken breasts with the onion powder, garlic powder, salt and pepper on both sides. Cut each chicken breast in half vertically to better fit on the buns.
3. Heat the oil in a large skillet on the stove. While the oil heats, toast your buns under the broiler in your oven and put on a platter.
4. Cook the chicken on one side until golden brown. (about 3 minutes) Gently flip the chicken and cooke on the other side. As soon as you flip, add the slice of Swiss cheese on each piece of chicken. Cook the chicken for another 2-3 minutes until golden brown and the cheese has melted.
5. Place about a tablespoon of the honey mustard on both the top and bottom of each bun half. Top the bottom bun half with a cooked chicken half and Swiss cutlet, top with a pickle slice. Put the cut lettuce and two tomatoe slices on the top half of the bun. Put the two halves together and secure with a long toothpick and serve with extra honey mustard on the side. Enjoy.
NOTES: This is a fast and healthier version of a chicken cutlet sandwich… much lighter than the fried chicken sliders we are all used to. It is a great addition to my Slider Sunday aresenal of recipes. Once I heard about Slider Sundays, I immediately began building up my recipe collection. I love sliders… they are the perfect size for a light lunch (with a side salad) and are great for sporting events, buffets and outdoor BBQs.
If you are looking for a heartier bite, pile two quarters of the chicken (one thin chicken breast) on the bun. I’m able to find thinly cut cutlet style chicken breasts at the grocery store but if you can’t, simply cut a regular chicken breast in half horizontally first, then again vertically so you get four bun sized chicken pieces.