Baja Chicken & Slaw Sliders

 
Prep: 30 Minutes
Grill: 10 Minutes

¼ cup reduced fat sour cream
½ tsp. grated lime peel
¼ tsp. lime juice

Slaw:

1 cup broccoli coleslaw mix
2 tbsp. finely chopped sweet red pepper
2 tbsp. finely chopped sweet onion
2 tbsp. minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper
2 tsp. lime juice
1 tsp. sugar

Sliders:

4 boneless skinless chicken breast halves
½ tsp. ground cumin
½ tsp chili powder
¼ tsp salt
¼ tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Directions:

1.  In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.

2.  Cut each chicken breast in half widthwise; flatten to ½ inch thickness. Sprinkle with seasonings.

3.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inch from the heat for 4 to 7 minutes on each side or until no longer pink.

4.  Grill rolls, cut sides down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce tomatoes and slaw.