Best 4 Chicken Sliders With Tomato Chutney Recipes

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

MANGO CHUTNEY & CHICKEN SLIDERS

Steps:

• Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.
• Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.

CHICKEN SLIDERS WITH TOMATO CHUTNEY

Steps:

• Preheat the oven to 225 degrees F.
• For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour.
• Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm.
• For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes.
• For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes.
• To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

GRILLED CHICKEN SLIDERS WITH APRICOT CHUTNEY SPREAD

Steps:

• Combine first 3 ingredients in a small bowl.
• Sprinkle chicken with pepper mixture.
• Place a large grill pan over medium high heat, and coat with cooking spray.
• Add chicken to pan, cook 5 minutes on each side or until done.
• Cool slightly, and shred meat.
• Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
• Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
• Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
• Place 1/3 cup chicken on bottom bun, and cover with other half of bun.