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Blackened Chicken Sliders with Bacon and Avocado-Basil Cream



Preheat broiler. Place chicken between two sheets of waxed paper and pound to 1/2-inch thickness. Cut each breast into four equal portions; set aside. Since the blackening process creates a lot of smoke, turn vent hood on high and open a kitchen window or two. Place a large, heavy skillet, preferably cast iron, over high heat until smoking hot. Pour butter into a wide, shallow dish. Place blackened seasoning in a separate dish. Working in batches of four, dip chicken in butter then dredge in seasoning. Carefully place in hot skillet and cook, uncovered, until bottom appears charred, 2-3 minutes. Flip chicken and cook until done, about 3 minutes more. To assemble, slice rolls in half (an electric knife works best on these soft rolls) and lay open on a large baking sheet. Place one piece of chicken on bottom half of roll. Top with 2 pieces of bacon and one slice of cheese. Broil until cheese melts, 1-2 minutes. Remove from broiler, garnish with a dollop of Avocado-Basil Cream, cover with tops of buns and serve. Makes 12 sliders