BUFFALO CHICKEN DIP SLIDERS RECIPES

Steps:

• Place the Boneless, Skinless Chicken Breast (1 pound) in a large pot and season generously with Sea Salt (to taste) and Ground Black Pepper (to taste) (I used around 1 tsp of each). Add 2 Tbsp of hot sauce to the water, then add enough water to cover by 1 inch.
• Bring to a boil over medium-high heat, then flip the breasts.
• Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F (73 degrees C). Remove from the water to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each breast into 3-4 pieces.
• Add pieces to a bowl and shred using a stand mixer or hand mixer. You can also just shred with 2 forks.
• In a large mixing bowl, combine the Cream Cheese (1 package), Blue Cheese (1/2 cup), and the remaining Cayenne Hot Sauce (1/2 cup).
• Add the chicken and stir to mix into the sauce.
• Place one hand on top of the Hawaiian Roll (1 package) and, using a bread knife, very gently saw the entire layer of rolls in half.
• Place the bottom half of the rolls on a parchment-lined baking sheet. Spread the buffalo chicken mixture evenly and replace the top, pressing down gently.
• If using garlic, mince the Garlic (2 clove) finely.
• Combine the minced garlic with the Butter (2 tablespoon) and microwave for 30 seconds until melted and bubbling.
• Gently brush the garlic butter over the top of the rolls. Place in the oven to bake for 10-15 minutes, or until the tops are golden. After 10 minutes, watch closely - the sugar in the rolls will cause them to go from golden to burnt very quickly!
• Remove the rolls from the oven and let cool. If desired, you can slice them up - or just leave them whole for people to pull apart.
• Serve warm, with Ranch Dressing (to taste) on the side!

Steps:

• Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
• Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
• Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
• Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
• Place the top half of the rolls on top and brush evenly with melted butter.
• Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
• Remove from oven, cool slightly before transferring to a cutting board.
• Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
• Enjoy!