Chicken and Cheese Sliders
['Vegetable oil cooking spray', '1 green bell pepper, chopped', '1/2 medium red onion, chopped', '2 cloves garlic, chopped', '1 bone-in skinless chicken breast (about 6 ounces)', '1/2 cup store-bought barbecue sauce', '1/4 can (7 ounces) chipotle peppers in adobo sauce', '8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)', '1/2 cup grated aged cheddar', '8 cherry tomatoes, sliced', '2 cups sprouts (such as arugula or broccoli)']
Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
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