Chicken Pesto Sliders

Chicken. Pesto. Sliders. Gluten-free as always, and easily dairy-free by just swapping one ingredient!

You’ll need:

• 1n GF brioche bun a la Canyon Bakehouse

• 1 chicken breast

• Pesto (I used the vegan one from TJs)

• Mozzarella slice (sub DF cheese)

• Tomato slice

• Small handful arugula

Directions:

1. First make the chicken- wrap in Saran Wrap or Place in ziploc and use a tenderizer to flatten it (you can get creative with anything heavy if you don't have a tenderizer, alternatively just slice it in half to make it a thinner cut)

2. Spread pesto on both sides of chicken

3. Heat grill to high, cook for 12 minutes, flipping halfway through. For the last 2 min, add your slice of cheese onto your chicken so that it melts nicely. After finished grilling, let rest for 5-10 min (you can also bake your chicken if you don’t have a grill) 

4. While the chicken rests, roast your brioche buns! Slice them in half and then heat a skillet over medium high heat with oil or butter, once hot Place each bun half face down, let toast for a couple of minutes until golden brown and slightly crispy on the edges

5. To assemble: spread pesto on both halves of the bun, next add the chicken, then tomato, arugula, and the top bun