Monday, February 28, 2011

Grilled Italian Chicken Sliders with Tomato Jam

These are a great change from our usual sliders. Though, I like our usual sliders a lot.

The tomato jam is what makes these sliders rock. Don't skimp on it when slathering it on the buns.

Makes: 12 sliders
Prep time: 15 minutes
Cook time: 5 minutes
Printable Recipe

Ingredients for the jam:

  • 2 T olive oil
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1/2 t dried oregano
  • 2 T brown sugar
  • 2 t dried basil
  • 1/4 cup water
  • 3 T fresh parsley, chopped

Ingredients for the sliders:

  • 1 lb boneless skinless chicken breast
  • 4 slices bacon
  • 1 8 oz fresh mozzarella, sliced into 12 slices
  • 12 small crusty dinner rolls
  • Tomato jam (from above)

1. Heat the olive oil in a medium pot over medium heat. Add the onion and sautee for 3 minutes.

2. Add the garlic and cook for another 2 minutes.

3. Add remaining ingredients except the fresh parsley. Season with salt and pepper. Bring to a simmer and continue simmering for 20-30 minutes or until the liquid is reduced and the tomatoes are soft.

4. Remove from heat and add the parsley. Reserve.

5. Fry bacon in a skillet. Drain.

6. Preheat grill over high heat.

7. Pound the chicken out to a 1/4" thickness. Cut into squares slightly larger than the buns. Season with salt and pepper.

8. Grill until nearly done, about 2 minutes per side. Top with mozzarella cheese and let melt slightly. Remove from heat.

9. To assemble, split rolls. Top bottom roll with chicken, then a small piece of the bacon. Add tomato jam and top bun.

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