YIELD: 48 sliders

4 lbs. boneless, skinless chicken breasts, quartered

1 ½ Tbsps. five-spice seasoning blend

1 Tbsp. smoked paprika

2 Tbsps. vegetable oil

3 cups chopped sweet onion

1 ½ cups finely chopped carrot

1 ½ Tbsps. minced garlic

2 cups low-sodium chicken stock

1 ½ cups apple butter

½ cup rice vinegar

¼ cup low-sodium soy sauce

48 slider rolls or small dinner rolls

pickled jalapeno slices, to garnish

scallions, thinly sliced, to garnish

1. In a bowl, toss chicken with the five-spice and paprika to coat. Cover and refrigerate at least 1 hour before cooking.

2. In a skillet, heat oil over medium-high heat; add onion and sauté 1 minute. Add seasoned chicken pieces and sauté 2 minutes, stirring often.

3. Mix in stock, apple butter, vinegar and soy sauce and bring to a simmer. Reduce heat to very low and cook, uncovered, stirring occasionally, for 1 hour or until chicken starts to shred. Remove chicken from sauce and cool slightly before shredding and returning to pot with cooking juices. Heat thoroughly and keep warm until ready to serve.

4. To serve: scoop ¼ cup pulled chicken mixture onto a slider roll and serve topped with pickled jalapeno slices and chopped scallions.

Photo and recipe: Mussleman’s/Knouse Foodservice