Grilled Chicken Sliders With Apricot Chutney Spread - cooking recipe

Ingredients

1 1/2 lbs skinless boneless, chicken thighs
3/8 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/8 teaspoon salt
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, chopped
8 mini sandwich buns

Preparation

Combine first 3 ingredients in a small bowl.
Sprinkle chicken with pepper mixture.
Place a large grill pan over medium high heat, and coat with cooking spray.
Add chicken to pan, cook 5 minutes on each side or until done.
Cool slightly, and shred meat.
Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
Place 1/3 cup chicken on bottom bun, and cover with other half of bun.