I mentioned the blog What’s Cookin’ Chicago? the other day & hope you all checked it out. She has some great recipes! I saw these on there & knew I wanted to make them immediately & finally got to it last night. One pound of ground chicken made 12 sliders so I froze more than half of them to have for quick lunches & dinners. Total win in my book.
Mine look nothing like the original recipe, but they were good. Not mind blowing, but good enough to eat over & over & post about. I opted for fresh herbs since I had some leftover from Thanksgiving & think you should to. The fresh sage really pops in these & they have all the flavors of fall. I served them on wheat potato dough slider buns (2 PP each) with honey mustard. Yum!
Chicken, Cheddar, & Roasted Apple Sliders
Adapted from What’s Cookin’ Chicago?
Servings: 12 ● Points Plus: 3 (without bun)
- 1 lb lean ground chicken
- 1 cup low fat shredded cheddar cheese
- 3 small red delicious apples, peeled, cored, and cut into quarters
- 1 tsp each fresh rosemary, sage, & thyme
- 1 cup bread crumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup milk
1) Pre-heat oven to 400. Place apple quarters on a baking sheet, spray with non-stick olive oil spray & roast for 30 minutes, flipping halfway through. Once done, process in your food processor until chopped, or mash with a fork.
2) In a large bowl, combine the apples with all other ingredients. Press into 12 small patties.
3) Either: fry them in oil (will add points), or bake for 20 minutes at 375 degrees, flipping halfway through. I pan-fried them with some non-stick spray to get the outsides crispy, then finished them in the oven for 10 minutes.
4) Serve on slider buns with your favorite toppings.