Herb Chicken Sliders with Raspberry Mustard

Herb Chicken Sliders with Raspberry Mustard
Staff Writer
Pillsbury

These chicken sliders are given a large dose of flavor with green onions, tarragon, parsley, and garlic mixed in. Pillsbury creates a peppery, sweet mustard that is a perfect complement to the herby sliders.

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10
Servings
169
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 1 egg
  • 1 Teaspoon water
  • One 11-ounce can Pillsbury refrigerated crusty French loaf
  • 1/2 Cup raspberry jam
  • 2 Tablespoons Dijon mustard
  • 2 Teaspoons whole-grain Dijon mustard
  • 1 1/4 Pound ground chicken
  • 4 medium green onions, chopped
  • 2 Tablespoons chopped Italian parsley
  • 1 Teaspoon tarragon
  • 1/2 Teaspoon garlic powder
  • 1 Tablespoon canola oil
  • 1 bag mixed baby salad greens
  • 1 medium tomato, thinly sliced

Directions

 

Heat the oven to 350 degrees. Grease 10 regular-size muffin cups with cooking spray. In a small bowl, beat the egg and water until well blended. Cut the loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup and brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack and let cool 5 minutes.

Meanwhile, in small bowl, beat the jam and mustards until smooth and set aside.

In medium bowl, mix the chicken, green onions, parsley, tarragon, and garlic. Shape the mixture into 10 patties, about ½-inch thick. In 12-inch nonstick skillet, heat the oil over medium-high heat. Add patties and cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165 degrees.

Cut each bun in ½ horizontally. Spoon 1 teaspoon of the raspberry mustard on the cut sides of each bun. Place the bottoms of the buns on a large serving platter; top each with a burger, small amount of salad greens, and top of bun. Garnish the platter with salad greens and tomato slices. Serve with remaining raspberry mustard.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
61mg
20%
Carbohydrate, by difference
8g
6%
Protein
14g
30%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
16mg
2%
Choline, total
34mg
8%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
139mg
20%
Selenium, Se
9µg
16%
Sodium, Na
113mg
8%
Water
44g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.