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|1||Preheat grill on medium heat for 20 minutes. In a large bowl or ziplock bag place the chicken, oil, lemon juice, salt and pepper. Mix all ingredients until the chicken is coated. Place the chicken breasts evenly over the hot grill. Turn each chicken breast 90° after 3 minutes, then flip over after another 3 minutes. Turn 90° after 3 minutes, then after another 3 minutes check temperature. Once the chicken breast reaches 165° internal temperature move from heat.|
|2||Cut bacon into ½ inch pieces and add them to a large frying pan. Cook over medium heat for about 10 minutes, stirring frequently until the bacon is cooked but still chewy. With a slotted spoon remove the bacon from the pan and set aside. Poor out all but 1 tablespoon of bacon fat from the pan. Add the onion to the pan and cook for about 10-12 minutes till tender. Add the sugar and cayenne pepper and let the onions caramelize and turn dark brown. Add the tomatoes and vinegar and continue cooking at a simmer till reduced to jam consistency.|
|3||Put cream cheese in the bowl of a food processor with a metal blade. Blend the cream cheese till smooth, add the mayonnaise and lemon juice and blend again. Add the remaining ingredients and pulse until evenly combined.|
|4||12 slider buns cut in half, romaine lettuce chopped into 2 inch pieces. Slice the chicken to fit each slider bun. Spread each bottom bun with creamy ranch spread, layer with grilled chicken and top with a generous amount of bacon jam and two pieces of romaine lettuce. Spread more creamy ranch spread on the top bun and assemble. Platter and serve.|