Chicken Sliders with Balsamic Pear Marmalade

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Sliders:

12 dinner rolls (sourdough or brioche)

4 chicken breasts, minced/ground

1/2 cup parmesan cheese, grated

1/2 cup full cream ricotta cheese

1/2 small red onion, finely chopped

1 small garlic clove, minced/ground

1/2 cup panko crumbs

2 tablespoons dill, finely chopped

Salt and black pepper

Preheat oven 450 F

Combine all the ingredients and season with salt and black pepper. Scoop into a greased 12 cup muffin pan. Bake for 20 minutes or until browned and cooked through. Set aside.

Balsamic Pear Marmalade:

1 large pear, thinly sliced (remove skin and core)

1/2 cup balsamic vinegar

2 tablespoons raw sugar

Juice of 1/2 an orange

On medium-high heat, bring all the ingredients to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until marmalade is thick and the pear is soft.

Assemble sliders with greens of choice and thick sliced tomatoes. Serve warm.

   

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