Garlic Dill Chicken Sliders with Lettuce and Tomato
1/4 Cup White Wine Vinegar
1 Tablespoon Olive Oil
2 Cloves Garlic, minced
1 Tablespoon Minced Fresh Dill
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Pound Boneless Skinless Chicken Breasts
8 Martin's Party Potato Rolls
Optional Toppings: Pickle Slices, Avocado, and/or Thinly Sliced Onions
In a mixing bowl, whisk together the white wine vinegar, olive oil, garlic, dill, salt and pepper. Add the chicken breasts and marinate for at least 30 minutes, turning occasionally to ensure they marinate evenly.
Heat a nonstick skillet over medium heat on the stove. Once hot, add the chicken breasts. Cook 6-7 minutes per side, until golden and cooked through. Remove the chicken breasts to a cutting board and let sit for 3-5 minutes before slicing into thin slices.
Also slice a tomato thinly, and thoroughly wash and pat dry lettuce. Then slice open Martin’s Party Potato Rolls, right down the center.
Pile slices of the chicken, a slice of tomato and lettuce onto each of the rolls. You could also top them with pickle slices, avocado and/or thinly sliced onions. Or lay out the chicken slices, tomato slices, avocado slices, onion slices and lettuce and let everyone create their own concoctions.
Recipe and photos courtesy of http://sarahscucinabella.com.