Rachael Ray - Chicken Parm Sliders

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons evoo extra virgin olive oil, plus some for drizzling
• 2 large garlic cloves, finely chopped
• 1 pint cherry tomatoes
• salt and pepper
• 1/2 cup sweet basil, shredded
• 1 1/2 lbs ground chicken or 1 1/2 lbs ground veal
• 2 tablespoons freshly chopped thyme for chicken or 2 tablespoons sage for veal
• salt and pepper
• 1 cup panko breadcrumbs
• 3 -4 tablespoons sesame seeds, a handful
• 1/2 cup shredded parmigiano-reggiano cheese, a couple of handfuls
• 1/4 cup flat leaf parsley, very finely chopped
• 1 bunch , burata or 1 cup fresh ricotta cheese
• 1 cup baby arugula
• 8 slider rolls, such as brioche dinner rolls (softer roll) or 8 ciabatta rolls, split (super crusty rolls)

Recipe

• 1 in a small pot with tight fitting lid heat evoo, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. mash up sauce with wooden spoon and season tomatoes with salt and pepper. thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
• 2 meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. in a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. cook patties to golden brown and cooked through, about 3 minutes on each side.
• 3 place a spoonful of soft burata or ricotta on bun bottom. drizzle cheese with a touch of evoo and season with salt and pepper. top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.