BBQ Chicken Minis
- 1/2 cup ketchup
- 1/8 cup Worcestershire sauce
- 1/2 tbsp brown sugar
- 1/2 tsp BBQ seasoning
- 1/8 tsp onion powder
- 1 tbsp extra virgin olive oil
- 1 pound boneless skinless chicken breast
- 1 tsp kosher salt and cracked black pepper
- 1 tbsp BBQ seasoning
- 1 can crescent rolls
- 1 jalapeño, seeds removed and thinly sliced
Preheat oven to 375 degrees.
To make the BBQ sauce, combine the ketchup and remaining four ingredients in a medium bowl and mix until well-combined.
Heat the olive oil in a large Dutch oven over medium-high heat. Cut the chicken into one-inch pieces and liberally season with the salt, pepper, and BBQ seasoning. Add to the skillet and lightly sear on each side for 1-2 minutes. Remove and set aside.
Spread out the crescent rolls and cut each triangle into three mini-triangles. Top with two slivers of jalapeño. Take a piece of chicken and wrap with the crescent roll. Lay seam-side-down on an ungreased baking sheet.
Bake until the crescent rolls are a rich golden hue. Serve with the BBQ sauce.
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- Food & Cooking