Bake-Off® Contest 44, 2010
Riverside, California

Herb Chicken Sliders with Raspberry Mustard

Fresh French bread slices hold chicken patties and a hint of raspberry mustard in appetizer sandwiches made easily with refrigerated dough from Pillsbury®.

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11 reviews.
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  • prep time 30 min
  • total time 55 min
  • ingredients 14
  • servings 10
 

Ingredients

1
egg
1
teaspoon water
1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1/2
cup seedless red raspberry jam
2
tablespoons Dijon mustard
2
teaspoons whole-grain Dijon mustard, if desired
1 1/4
lb ground chicken or turkey
4
medium green onions, chopped (1/4 cup)
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
teaspoon tarragon Leaves
1/2
teaspoon garlic powder
1
tablespoon Crisco® Pure Canola Oil
1
bag (5 oz) mixed baby salad greens
1
medium tomato, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 10 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack; cool 5 minutes.
  • 2 Meanwhile, in small bowl, beat jam and mustards with fork or wire whisk until smooth; set aside.
  • 3 In medium bowl, mix chicken, green onions, parsley, tarragon and garlic. Shape mixture into 10 patties, about 1/2 inch thick. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165°F.
  • 4 Cut each bun in half horizontally. Spoon 1 teaspoon raspberry mustard on cut sides of each bun. Place bottoms of buns on large serving platter; top each with burger, small amount of salad greens and top of bun. Garnish platter with salad greens and tomato slices. Serve with remaining raspberry mustard.
  • 1 Heat oven to 350°F. Spray 10 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack; cool 5 minutes.
  • 2 Meanwhile, in small bowl, beat jam and mustards with fork or wire whisk until smooth; set aside.
  • 3 In medium bowl, mix chicken, green onions, parsley, tarragon and garlic. Shape mixture into 10 patties, about 1/2 inch thick. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165°F.
  • 4 Cut each bun in half horizontally. Spoon 1 teaspoon raspberry mustard on cut sides of each bun. Place bottoms of buns on large serving platter; top each with burger, small amount of salad greens and top of bun. Garnish platter with salad greens and tomato slices. Serve with remaining raspberry mustard.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
290mg
290%;
Total Carbohydrate
27g
27%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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