• Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray.
• Carefully slice the entire pack of dinner rolls in half making sure not to separate them. Add the bottom half to the baking tray. Sprinkle shredded cheddar cheese on the bottom half. This will prevent the bread from getting too soggy from the saucy meat.

  Boil a pot of water and chicken broth (50/50) and boil the chicken breasts. Remove the Smart Chicken chicken breasts from the water and shred the meat using two forks.
• Add the shredded chicken to a mixing bowl and combine it with buffalo sauce and yogurt ranch. Mix well. Add the sauced chicken on top of the cheese layer. Add the top half of the rolls and brush the top with melted butter or olive oil. Bake for 20-25 minutes.

While the sliders are baking make the gorgonzola slaw

• Combine mayonnaise, Greek yogurt, cane sugar, white vinegar and Dijon mustard in a mixing bowl. Whisk until well combined.

  In a separate bowl, combine the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, salt and black pepper. Pour the dressing over the top and mix until well coated. Serve the coleslaw on the side or lift the top of the buns and add some to each slider.