one 11-ounce can pillsbury refrigerated crusty french loaf
1/2 cup raspberry jam
2 tablespoon dijon mustard
2 teaspoon whole-grain dijon mustard
1 1/4 pound ground chicken
4 medium green onions, chopped
2 tablespoon 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
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.