Makes: 16 sliders
Cook: 8 minutes
4 (8-ounce) boneless skinless chicken breasts
2 tablespoons olive oil
1⁄2 teaspoon coarse salt
1 cup hot sauce
1⁄2 cup butter, melted
16 slider buns
Avocado-Blue Cheese Sauce (recipe follows)
Toppings: lettuce leaves and dill pickle slices
AVOCADO-BLUE CHEESE SAUCE:
1 Avocado from Mexico, peeled, pitted, and chopped
1 tablespoon fresh lemon juice
3⁄4 cup refrigerated blue cheese dressing
Between two pieces of wax paper or heavy-duty plastic wrap, place chicken. Using a rolling pin or the flat side of a meat mallet, flatten to 1⁄2-inch thickness. Brush evenly with olive oil, and sprinkle with salt. Cut each prepared breast into 4 equal pieces.
In a large bowl, stir together hot sauce and butter. Reserve one-fourth of sauce mixture for basting. Add chicken to bowl, turning to coat with remaining sauce mixture. Cover and let stand for 30 minutes.
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, for 3 to 4 minutes on each side, or until done. Brush with reserved basting sauce mixture. Serve in buns with Avocado-Blue Cheese Sauce, lettuce leaves, and dill pickles.
In a small bowl, place avocado. Add lemon juice, and mash with a pastry blender or fork. Stir in blue cheese dressing. Cover and refrigerate up to 3 hours before serving.