Chutney chicken sliders
10
Points®
Total time: 31 min • Prep: 10 min • Cook: 16 min • Serves: 6 • Difficulty: Easy
Take these chicken sliders to a new level with 3 big flavor ingredients—mango chutney, curry powder and hot sauce. Add some crunchy spice to the sliders by topping them cucumber slices and use peppery baby arugula instead of the mixed greens. Make them a meal and serve with carrot and zucchini “fries” or pair with your favorite combination of steamed veggies. You can use ground turkey instead of the chicken and use sliders buns in the place of the dinner rolls. To get a jump-start, make the patties one or two days in advance and store in the refrigerator until you’re ready to cook them.
Ingredients
Mango chutney
¾ cup(s), large pieces chopped
Scallions
2 medium, thinly sliced
Hot sauce
2 tsp
Curry powder
2 tsp
Table salt
¾ tsp
Panko breadcrumbs
⅓ cup(s)
Uncooked ground chicken breast
1¼ pound(s), or turkey breast
Canola oil
2 tsp
Dinner roll
12 oz, 1 ounce each, split
Fresh mixed greens
1 cup(s), loosely packed
Instructions
1
Combine 1/3 cup of chutney, scallions, hot sauce, curry powder, and salt in medium bowl. Stir in panko. Add chicken and stir just until combined. Do not overmix.
2
Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Drop half of chicken mixture by 1/4-cup measures into skillet about 2 inches apart. Press down with spatula to form 2 1/2-inch diameter patties.
3
Cook, turning once, until patties are cooked through, about 8 minutes. Repeat with remaining 1 teaspoon oil and remaining chicken mixture. Brush cooked patties with remaining chutney and serve patties in rolls topped with salad greens.
4
Per serving: 2 sliders
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