ground chicken sliders | Cooking at Clark Towers

There was some ground chicken in the fridge I needed to use up and the only thing I usually make with ground chicken is pan fried dumplings or an egg roll of some sort. I kind of wanted to be slightly more healthy than frying something so I came across a Chicken Parmesan Slider recipe that looked promising. Plus it just screams make me when I also have everything on hand. Well almost everything. I didn’t exactly have slider buns but I had some nice french rolls that would do the trick quite nicely.
These are great for a quick weeknight meal as they come together fast, they have great flavor are super moist and quite filling. And did I say how easy they were to put together. I did think the burger was a little wet to work with but you need that so they stay moist. I would definitely make these again especially since my husband also liked them.
2 tsp olive oil
1 cup chopped onions
1 ½ tablespoons chopped fresh oregano
3 garlic cloves, minced
1 pound ground chicken breast
¼ cup grated parmesan cheese
1 cup marinara sauce
⅛ tsp Kosher salt
¼ tsp black pepper
Few sprinkles crushed red pepper – to your liking
8 slices Mozzarella cheese
Fresh basil leaves
8 slider buns or whatever small bun you have

Heat a medium skillet over medium high heat. Add oil swirling to coat add the chopped onions, oregano, and garlic; saute 3-4 minutes until softened. Place onion mixture in a large bowl; let it cool slightly. Add the ground chicken, parmesan, ½ cup marinara, salt and peppers to the onion mixture. Mix well with a wooden spoon or your hands and shape into 8 ½ inch thick patties. Refrigerate for 10 minutes.
Pre-heat your broiler along with a grill pan on medium-high heat.
Coat pan with some cooking spray. Add the patties and cook about 10 minutes or until done, turning once.

Toast your buns if you wish; arrange bottom halves of the buns on a baking sheet. Place 1 patty on each roll. Top with 1 tablespoon marinara and a slice of mozzarella cheese. Broil until the cheese melts. Top with basil and the top halve of the buns.