Best Italian Chicken Sliders With Tomato Jam Recipes

Grilled Turkey Sliders with Tomato Jam image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 12 sliders

Number Of Ingredients 19

1 1/4 pounds ground turkey (not lean)
1/4 cup part-skim ricotta cheese
1 tablespoon Dijon mustard
1 shallot, finely minced
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Olive oil, for greasing grill grates
12 slider rolls
Romaine lettuce, torn into bite-size pieces
Tomato Jam, recipe follows
1 pound plum tomatoes, cored and chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Steps:

Preheat the grill to medium-high heat.
Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

Provided by Melissa Clark

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.