Mini chicken hot dogs
Mini chicken hot dogs
Servings: 4 servings
Preparation time: 22 minutes
Ingredients
- 2 skinless, boneless chicken breasts
- 80 mL (1/3 cup) Irresistibles Asian sesame vinaigrette
- 30 mL (2 tablespoons) lemon juice
- Freshly ground pepper
- 16 mini hot dog buns
- 375 mL (1 ½ cup) Selection traditional coleslaw
- 45 mL (3 tablespoons) fresh cilantro, chopped (optional)
- 15 mL (1 tablespoon) toasted sesame seeds
Preparation
- Slice each chicken breast lengthwise to get 8 strips. Place in a dish and then add the vinaigrette and lemon juice. Season with pepper. Combine and marinate in the fridge for 2 to 3 hours.
- Preheat the oven to 200 °C (400 °F).
- Place the chicken strips on a baking sheet lined with parchment paper, making sure they don’t touch and bake in the oven for 10 minutes or until completely cooked.
- While the chicken cooks, heat the buns in a pan or in the oven.
- Mix the coleslaw and cilantro.
- Place a chicken strip in each bun and top with a tablespoon of coleslaw. Sprinkle sesame seeds on top and serve.
- Note: for even more flavour, add a dash of Asian sesame vinaigrette on the bun before topping with the chicken.
