1 Video | Photo: Italian Chicken Sliders with Tomato Jam Recipe
Ingredients
Tomato Jam:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- 2 tablespoons brown sugar
- Pinch salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
Sliders:
- 1 pound boneless skinless chicken breast, about 2 large breasts
- Salt and fresh ground black pepper
- 3 tablespoons olive oil
- 12 slices pancetta
- 1 (8-ounce) piece fresh mozzarella, sliced into 12 slices
- 12 small crusty dinner rolls, cut in half with a fork
- Tomato jam
- 12 fresh basil leaves
Directions
Tomato Jam:
Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Stir in the garlic and let cook for another 2 minutes. Add all the remaining jam ingredients, except the parsley. Stir in 1/4 cup of water along with the onions and bring to a simmer. Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and the tomatoes are soft. Remove from the heat and stir in the parsley.
Sliders:
Pound out each piece of chicken until it's about 1/4-inch thick. Slice each breast into 6 pieces. Season generously with salt and pepper, to taste
Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the pancetta until brown and crispy. Remove to a plate lined with a paper towel.
In the same pan that the pancetta was cooked in, fry the chicken breast pieces over medium-high heat, in batches, for 2 minutes. Flip and cook for 2 more minutes. Top each piece of chicken with a slice of mozzarella cheese, cover with a lid and cook until the cheese is melted.
To assemble, put the chicken breast pieces onto the bottom half of each roll. Top with a slice of pancetta, then about 1 tablespoon of the tomato jam and a basil leaf. Cover with the top half of the roll and serve.
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By Harleywood
Morgan Hill, CA
on October 15, 2011
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Ive made the Jam recipe a couple times now and because I have so many home grown tomatoes Ive made huge batches and can it, although I leave the basil out until I open a jar to use it just because I really like that Fresh hit of basil. it is great as bruchette, on a grilled cheese sammy, or grilled/baked halibut its so versatile I love it! YUM YUM YUM
By jizzi13
Grafton, MA
on March 14, 2011
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This tomato jam is absolutely delicious. It is perfectly sweet, but not too sweet, I couldn't get enough. I even had all the ingredients at home already! I skipped the parsley and just topped grilled chicken breasts with the jam, then placed slices of fresh mozzarella on top and put them under the broiler until melted. The next night I used the leftover jam and mixed it into ground turkey with a little bread crumb for turkey burgers. This jam could be used for a million things...will make it over and over again, probably try it slathered on Italian sausage in a roll next.
The show, however, I could do without! This is the first episode of his I have ever seen...I get that there needs to be some level of entertainment, but I don't need to watch a rap video about a spoon, just cook please!
By ama426_5639715
southampton, NY
on February 01, 2011
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Made these for lunch yesterday and seven out of seven of us gave it a "two thumbs up". Just a few minor changes. I purchased thin sliced cutlets, brined them for about 30 minutes, patted them dry and seasoned them with dried basil, oregano and a little evoo. I grilled them instead of sauteeing them. Couldn't find slider rolls so I just used whole wheat burger buns. They were absolutely delicious. The tomato jam would be great with many other things. Glad there was extra to play around with. Will definately make these again.
Read all 26 reviews