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Italian Chicken Sliders with Tomato Jam Recipe

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This recipe for Italian Chicken Sliders with Tomato Jam is from The Shepherd's Family and Friends 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:  
Tomato Jam:
2 T. EVOO
1 small diced Onion
1 t. minced garlic
1-15 oz. can diced Tomatoes
1/4 c. Balsamic Vinegar
1/2 t. dried Oregano
2 T. brown Sugar
Salt and Pepper
3 T. fresh chopped Parsley

Sliders:
1 lb. Chicken Breasts (about 2 large)
Salt and Pepper
3 T. EVOO
12 slices Pancetta
8 oz. fresh Mozzarella, sliced into 12 slices
12 crusty rolls or slider buns
Tomato Jam
12 fresh Basil Leaves
Directions:
Directions:
Tomato Jam:
Heat EVOO in medium pot over medium heat. Add onion and sweat for 3 minutes. Stir in garlic and cook 2 minutes. Add all remaining jam ingredients, except parsley. Stir in 1/4 cup of water and bring to a simmer. Turn heat to low, simmer for 25-30 minutes until most of the liquid has reduced and the tomatoes are soft. Remove from heat, add parsley.

Sliders:
Pound chicken until it's about 1/4 inch thick. Slice each breast in 6 pieces. Season with salt and pepper. Heat EVOO over medium-high heat. Fry pancetta, remove from skillet. In the same pan (with pancetta drippings), fry chicken in batches for 2 minutes, flip and fry 2 minutes more. Top each piece of chicken with a slice of the mozzarella, cover with a lid and cook until cheese is melted.

Put chicken on bottom of roll, top with a slice of pancetta, 1 T. of jam, basil leaf and top of roll.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Sydney's favorite sandwich.

 

 

 

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