Recipe courtesy of Robert Irvine
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Total:
2 hr 5 min
(includes cooling time)
Active:
1 hr 5 min
Yield:
8 sliders
Level:
Easy

Ingredients

Chicken:
Tomato Chutney:
Sliders:

Directions

Preheat the oven to 225 degrees F.

For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour.

Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm.

For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes.

For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes.

To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

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