Plat
Chicken Bacon Ranch Sliders
30 minPour 24Nutri-Score D€€
D
30 min
30 minChicken Bacon Ranch Sliders
ce qu’il vous faut
Ingrédients
chicken tenderloinsViandes900 g
seasoningÉpices10 g
pepper Jack cheese (shredded)Produits laitiers100 g
homemade ranch dressingÉpicerie240 ml- Hawaiian rolls (cut in half)Boulangerie24 morceaux
- Colby Jack cheese (sliced)Produits laitiers150 g
bacon (cooked and crumbled)Viandes150 g
salted butter (melted)Produits laitiers56 g
Parmesan (grated)Produits laitiers15 g
parsley (chopped)Fruits et légumes3 g
garlic powderÉpices3 g
par portion
Nutrition
236kcal
- Glucides
- 20 g
- Protéines
- 11 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Cook the chicken
- Heat a skillet over medium heat.
- Season the chicken tenderloins with the seasoning.
- Cook until well browned on both sides, then cover with a lid for the last few minutes to keep them juicy.
- Étape 2
Chop and mix the filling
- Remove the chicken from the pan and chop or shred it.
- Add the pepper Jack cheese and the ranch dressing.
- Mix well.
- Étape 3
Assemble the sliders
- Place the bottom halves of the Hawaiian rolls in a baking dish.
- Spoon the chicken mixture over the rolls.
- Layer the Colby Jack cheese on top, then the crumbled bacon and a drizzle of ranch.
- Étape 4
Make the butter sauce
- Mix the melted salted butter with the grated Parmesan, parsley and garlic powder.
- Spoon the sauce over the tops of the sliders.
- Étape 5
Bake
- Preheat the oven to 175 °C.
- Cover the sliders with foil and bake.
- Remove the foil and bake for the last 10 minutes.