Baked Inside-Out Chicken Sliders

One of the wonderful things when a special holiday comes up is that you get to cook as much as you want. I planned a 5 course Easter feast. Well, it's actually 4, but there were 5 dishes all together. Two of them were desserts.



Course #1 - Pre-Appetizer


Baked Inside-Out Chicken Sliders

4 chicken tenders or 12oz ground chicken
1 Tbsp Paprika
1 Tbsp Dry Basil
cheese slices divided into 4 smaller squares.
Sourdough mini rolls (sliced) or mini burger buns
pieces of butter lettuce
condiments (optional) - I used my special sandwich spread
Salt and pepper to season

Preheat oven 350˚F

Grind chicken tenders in a food processor.

Mix in paprika and basil into ground chicken. Add in a pinch of salt and pepper to season and divide into 4 palm-sized patty rounds. Take one round and place two square pieces of cheese in the center. Top with another patty round and seal the edges well to trap in the cheese.

note: ground chicken isn't as firm as beef, so it may stick to your fingers.

Place on a greased baking sheet. Use a little olive oil or cooking spray.

Bake for 15-20min on the middle rack. You'll hear it sizzle in the oven like it's on a grill.

5 min before removing the chicken, toast the buns in the oven over a piece of foil. Remove bread and chicken. Spread on mayo or any condiment you'd like along with the lettuce pieces and enjoy. This makes two sliders.

Cooking Tip of the Day

A little something on grilling the perfect burger.

People have the tendency to press down on the meat when grilling. Maybe it's to help cook it faster? It definitely is not. I've seen people (using an outdoor grill) press down on the meat with such force that it could literally fall through grill and onto the coals under it. Even with indoor grills and pans.

Don't press down on it. By doing that, you're squeezing out the luscious juices and moisture of the meat. That'll leave you with a bland and dry burger. You do want a tender and juicy, right?

After the patties have been cooked, let then rest for a few minutes to let the juices redistribute. The same goes for roasts. Cutting into them too soon will let them dry out. This will give you time to prepare the bun and condiments.

When you bite into the finished product, you'll have a moist, tender and flavorful burger.