Herb Chicken Sliders with Raspberry Mustard

INGREDIENTS:

1  Egg

1 teaspoon water

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

1/2 cup Smucker’s® 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 McCormick® Tarragon Leaves

1/2 teaspoon McCormick® Garlic Powder

1 tablespoon Crisco® Pure Canola Oil

1 bag (5 oz) mixed baby salad greens

1 medium tomato, thinly sliced

DIRECTIONS:

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

1 Serving (1 Serving)Calories 210

Calories from Fat 60

Total Fat 6g

Saturated Fat 1 1/2g

Trans Fat 0g

Cholesterol 50mg

Sodium 290mg

Total Carbohydrate 27g

Dietary Fiber 0g

Sugars 10g

Protein 10g

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