Rachael Ray - Chicken Parm Sliders
Just saw this recipe on RR show today. WOW it looks delish. I can't wait to try it.
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READY IN: 30mins
SERVES: 4
YIELD: 2 sliders each
UNITS: US
INGREDIENTS
Nutrition- 2
- 2
- 1pint cherry tomatoes
- salt and pepper
- 1⁄2
- 1 1⁄2
- 2
- salt and pepper
- 1
- 3 -4
- 1⁄2
- 1⁄4
- 1bunch , burata or 1 cup fresh ricotta cheese
- 1cup baby arugula
- 8slider rolls, such as brioche dinner rolls (softer roll) or 8 ciabatta rolls, split (super crusty rolls)
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DIRECTIONS
- In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
- Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.
- Place a spoonful of soft burata or ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.
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