Chicken Parm Sliders with Grape Tomato Chutney

There are about a hundred different variations of the classic Chicken Parmesan recipe. You can take the traditional Chicken Parmesan route, pan fried chicken served over angel hair pasta and marinara sauce, or you can bake it into a casserole, use it to inspire your own homemade pizza creation, make a calzone with a crispy chicken parm stuffing, or even make it into a sandwich!

For this recipe, I decided to take the sandwich route, just mini! Chicken Parm Sliders with an incredible Grape Tomato Chutney! Perfect for a party!

I love regular marinara sauce, but it’s expected – everybody’s done it. When Pure Flavor® asked me to help showcase their Juno® Bites Red Grape Tomatoes, I knew I wanted to make a chutney! These tomatoes are perfect for this dish! They’re so sweet and juicy and have just the right amount of zing for this sauce. While I could eat these tomatoes raw all day long, I was excited to actually cook them and utilize them as the star of the dish.

So what exactly is chutney?

Chutney is similar to a jelly or relish, it has a chunky consistency with a little bit of sweetness to it. It can be served warm or cold, and usually includes sugars, spices, herbs, fruits or vegetables. You often see chutney in Indian cuisine, packed with an incredible array of herbs and spices. It’s the perfect condiment for meat, cheese, or crackers.

For this fun party recipe, you’ll need:

Chutney Ingredients:

• 2 Pints of Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
• 2 Tbsp Extra-Virgin Olive Oil
• 1 Yellow Onion, diced
• 1 Italian Sweet Red Pepper, diced
• 1 Red Bell Pepper, diced
• ½ Tsp Mustard Seed, ground
• ½ Tsp Paprika
• ¼ Tsp Allspice
• ¼- ½ Tsp Crushed Red Pepper (depending on how spicy you like it)
• 3 Tbsp Brown Sugar
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Red Wine Vinegar
• 6 – 8 Basil Leaves, chopped

Chicken Ingredients:

• 1 lb Thinly Sliced Organic Chicken Breast, cut into 2-3 inch pieces
• 3 Eggs
• 2 Cups Panko Breadcrumbs
• 2 Tbsp Grated Parmesan Cheese
• 2 Tsp Garlic Powder, divided
• 1 Tsp Paprika
• 1 Tsp Italian Seasoning
• ½ Tsp Cayenne Powder
• Salt/Pepper, divided
• 1 – 2 Cups of Vegetable Oil

Additional Ingredients:

• Package of 9 Slider Hamburger Buns
• 2 Tbsp Butter
• 1 Tsp Garlic Powder
• Fresh Parsley
• Salt/Pepper
• 6 – 8 Packages of Miniature Mozzarella Balls

Let’s get started!

Start with making the Grape Tomato Chutney:

1. Gather and prep all of your ingredients for your chutney; chop the vegetables and pre-measure all of your spices and liquids.
2. Add olive oil to the bottom of a large heavy-bottomed pan over medium heat. Add diced onion and soften for 3 – 4 minutes.
3. Add diced sweet Italian pepper and red bell pepper and sauté until soft, about 2 minutes.
4. Add mustard seed, paprika, allspice, crushed red pepper and brown sugar to the pan, stir to coat.
5. Pour in all of the grape tomatoes, apple cider vinegar and red wine vinegar and bring to a low-boil.

6. Reduce heat to medium-low, cover and cook for 40 minutes stirring occasionally.
7. Remove lid, stir, and cook uncovered for another 20 minutes.

8. Remove from heat, stir in chopped basil leaves and let cool.

While the chutney cooks, start the pan-fried chicken pieces:

3. Preheat the oven to 425°.
4. Create a 3 step workstation:
   1. Bowl # 1: 3 Whisked Eggs
   2. Bowl # 2: Seasoned Panko Breadcrumbs
      • Combine the grated parmesan cheese with seasoned panko breadcrumbs. I like to season my breadcrumbs with garlic powder, paprika, cayenne powder, Italian seasoning, salt and pepper (about 1 tsp of each spice).
   3. Bowl/Plate #3: Chicken Pieces
      • Cut the thinly sliced chicken breast into 2 – 3 inch pieces, square, triangle, rectangle – however you can make it work.
      • Pat each piece of chicken dry, and season lightly with garlic powder, salt and pepper.

3. Dip each piece of chicken in the egg first, shaking any excess egg off, then press each side of the chicken into the seasoned panko breadcrumbs. Lay each piece to the side, don’t overlap the chicken pieces if you can help it.
4. Heat 1 Cup of vegetable oil in a sauce pan over medium heat. (I used a cast iron for this!)
5. Drop in a piece of panko, if it sizzles the oil is ready.
6. Place 1 to 2 pieces of chicken down into the oil. (Don’t overcrowd the pan!)
7. Fry each piece of chicken for about 2 minutes on either side, them remove to a paper towel lined plate. Continue until you’ve completed each piece of chicken.
8. Place all of the chicken pieces on a cooling rack on top of a baking sheet.
9. Top each piece of chicken with 1 – 2 tbsp of the prepared Grape Tomato Chutney and a few balls of mozzarella cheese.

10. Place the cookie sheet into the preheated oven, allowing the cheese to melt to your liking. Remove from the oven to slightly cool.

In the meantime, prep your garlic butter slider buns:

1. Melt the butter in the microwave and add the garlic powder, parsley, salt and pepper to it.
2. Separate the top and bottom slider buns and gently brush the garlic butter over inside of the buns.
3. Place the buns in the oven for a couple of minutes until the bread toasts just slightly.
4. Remove the buns from the oven and stack with a piece of prepared chicken!

I like to serve these sliders with the rest of the Grape Tomato Chutney for dipping, but they are perfect just on their own!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

Chicken Parm Sliders with Grape Tomato Chutney

Recipe by Amber Bogardus

Course: Appetizer, Main Course, SnackCuisine: American, Italian

Servings

9

slider sandwiches

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calorieskcal

Total time

1

hour 

30

minutes

Miniature chicken parmesan sandwiches with a sweet grape tomato chutney and fresh mozzarella cheese served on garlic butter slider buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Chutney Ingredients

• 2 Pints Pure Flavor® Juno®Bites Red Grape Tomatoes halved

• 2 Tbsp Extra-Virgin Olive Oil

• 1 Yellow Onion diced

• 1 Italian Sweet Pepper diced

• 1 Red Bell Pepper diced

• 1/2 Tsp Mustard Seed ground

• 1/2 Tsp Paprika

• 1/4 Tsp Allspice

• 1/4 – 1/2 Tsp Crushed Red Pepper

• 3 Tbsp Brown Sugar

• 2 Tbsp Apple Cider Vinegar

• 2 Tbsp Red Wine Vinegar

• 6 – 8 Basil Leaves chopped

• Chicken Ingredients

• 1 Lb Thinly Sliced Organic Chicken Breast cut into 2 – 3 in. pieces

• 3 Eggs whisked

• 2 Cups Panko Breadcrumbs

• 2 Tsp Garlic Powder divided

• 1 Tsp Paprika

• 1 Tsp Italian Seasoning

• 1/2 Tsp Cayenne Powder

• Salt/Pepper divided

• 1 – 2 Cups Vegetable Oil

• Additional Ingredients

• 1 Package of 9 Slider Hamburger Buns

• 2 Tbsp Butter

• 1 Tsp Garlic Powder

• Fresh Parsley

• Salt/Pepper

• 6 – 8 Packages of Miniature Mozzarella Balls

Directions

• Prepare the Cherry Tomato Chutney:
• Add olive oil to the bottom of a large heavy-bottomed pan over medium heat. Add diced onion and soften for 3 – 4 minutes.
• Add diced sweet Italian pepper and red bell pepper and sauté until soft, about 2 minutes.
• Add mustard seed, paprika, allspice, crushed red pepper and brown sugar to the pan, stir to coat.
• Pour in all of the grape tomatoes, apple cider vinegar and red wine vinegar and bring to a low-boil.
• Reduce heat to medium-low, cover and cook for 40 minutes stirring occasionally.
• Remove lid, stir, and cook uncovered for another 20 minutes.
• Remove from heat, stir in chopped basil leaves and let cool.
• Prepare the Pan-Fried Chicken Pieces:
• Preheat the oven to 425°.
• Create a 3 step workstation: Bowl # 1: 3 Whisked Eggs Bowl # 2: Seasoned Panko Breadcrumbs -Combine the grated parmesan cheese with seasoned panko breadcrumbs. Bowl/Plate #3: Chicken Pieces- Cut the thinly sliced chicken breast into 2 – 3 inch pieces. – Pat each piece of chicken dry, and season lightly with garlic powder, salt and pepper.
• Dip each piece of chicken in the egg first, shaking any excess egg off, then press each side of the chicken into the seasoned panko breadcrumbs. Continue until you’ve completed breading each piece of chicken.
• Heat 1 Cup of vegetable oil in a saucepan over medium heat.
• When the oil is ready, place 1 to 2 pieces of chicken down into the oil.
• Fry each piece of chicken for about 2 minutes on either side, then remove to a paper towel lined plate. Continue with all remaining pieces of chicken.
• Place all of the chicken pieces on a cooling rack on top of a baking sheet.
• Top each piece of chicken with 1 – 2 tbsp of the prepared Grape Tomato Chutney and a few balls of mozzarella cheese.
• Place the cookie sheet into the preheated oven, allowing the cheese to melt. Remove from the oven to cool slightly.
• Prep the Garlic Slider Buns:
• Melt the butter in the microwave and add thegarlic powder, parsley, salt and pepper to it.
• Separate the top and bottom slider buns andbrush the garlic butter over inside of the buns.
• Place the buns in the oven for a couple ofminutes until the bread lightly toasts.
• Remove the buns from the oven and stack with apiece of prepared chicken!

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