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Chicken Little Sliders Recipe

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This recipe for Chicken Little Sliders is from The Engelhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALSA:
3 plum tomatoes, seeded and chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup canned crushed pineapple
1/4 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper

MAYO:
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon grated lemon peel
Dash salt

BURGERS:
1 egg, beaten
1/2 cup finely chopped roasted sweet red peppers
2 tablespoons plus 2 teaspoons fat-free milk
1-1/2 teaspoons Dijon mustard
1-1/3 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground chicken

SERVING:
1/2 cup crumbled feta cheese
18 heat-and-serve rolls, split
18 small lettuce leaves
Directions:
Directions:
In two small bowls, combine the salsa and mayo ingredients; chill until serving.
In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.

 

 

 

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