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Last week I wrote about the chicken sliders that I made for an indoor picnic. These sliders are flavorful and make delicious mini-burgers that can stand on their own. However, they also play well with other ingredients. In the spirit of culinary creativity, we decided to eat our chicken sliders with a combination of flavors.
If you’ve read Think Tasty for a while, you will probably guess that one of the toppings was cheese, and you would be correct. There are very few savory dishes that can’t be improved with the addition of cheese, at least in my opinion. Chicken sliders are in the majority and definitely welcome a cheese topping.
Following another of my regular cooking habits, I decided to add a touch of sweetness to these sliders. A chunky peach topping added a nice contrast to the savory taste of the slider. With so much flavor and texture, we opted to eat these sliders sans bread. Who needs a bun that will hide some of the tastes, when you can fully embrace the chicken, brie, and peach with a fork?
- 6 chicken slider, see recipe
- 6 slices brie
- peach topping, recipe below
- 2 cups frozen peaches
- 3 Tb. cider vinegar, divided
- 3 Tb. brown sugar
- 2 tsp. cornstarch
- 2 tsp. cinnamon
- When chicken sliders have finished cooking on their second side, place a piece of brie on each slider. Cover frying pan with lid, turn heat off, and allow to sit for a minute or two, or until brie has melted. Transfer sliders to serving plate. Serve with a dish of peach topping, which can be added individually. (Topping can be used warm directly from the stove or can be chilled and used cold.)
- Defrost peaches, reserving juice. Dice into small, bite-sized pieces. Combine peaches, peach juice, 2 tablespoons vinegar, and brown sugar in a medium saucepot. Cook over medium heat, stirring occasionally, until simmering. In a small bowl combine remaining tablespoon vinegar and cornstarch. Add to peach mixture and heat until sauce thickens. Add cinnamon, stir to combine and remove from heat.
