Italian Chicken Sliders with Tomato Jam, from Brian Boitano
Italian Chicken Sliders with Tomato Jam
Tomato Jam:
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
2 tablespoons brown sugar
3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
Sliders:
1 pound boneless skinless chicken breasts, about 2 large
Salt and freshly ground black pepper
3 tablespoons olive oil
12 slices pancetta
1 (8-ounce) piece fresh mozzarella, sliced into 12 slices
12 small crusty dinner rolls, forked in half
12 fresh basil leaves
Tomato Jam
Tomato Jam:
Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Add the garlic and let sweat for another 2 minutes. Add the tomatoes, vinegar, oregano, brown sugar, plus 1/4 cup of water and bring to a simmer. Turn the heat to low and let simmer until the tomatoes are soft, most of the liquid has reduced and is thick, about 25 to 30 minutes. Remove from heat and stir in the parsley. Taste the jam and season with salt and pepper. Serve with the sliders.
Sliders:
Pound out each piece of chicken until it's about 1/4-inch thick. Slice each into 6 pieces. Season each breast generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the pancetta until brown and crispy. Remove to a plate lined with a paper towel.
In the same pan that in which the pancetta was cooked, fry the chicken breast pieces on one side in batches for 4 minutes. Flip and cook for another 2 minutes. Top each piece of chicken with a slice of mozzarella cheese, cover with a lid, and cook until cheese is melted and the chicken is cooked through.
To assemble arrange the chicken breast pieces onto the bottom half of each roll. Top each with a slice of pancetta, then about 1 tablespoon of the tomato jam, then a basil leaf and finally the top half of the roll.
Tomato and Garlic Crouton Salad
3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives
1/2 pound perlini mozzarella
8 basil leaves, chopped
Preheat the oven to 400 degrees F.
In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy
Scooter Bars
Crust:
3/4 cup all-purpose flour
1/4 cup whole-wheat pastry flour
3 tablespoons packed light brown sugar
1 pinch kosher salt
6 tablespoons cold butter, cubed
1/2 teaspoon vanilla extract
2 tablespoons honey
Cold water, as needed
Filling:
1 (8-ounce) package marshmallows
*2 egg whites
Chocolate Glaze:
1/3 cup heavy cream
3 ounces bittersweet chocolate, chopped
1 tablespoon butter, softened
Crust:
Preheat the oven to 400 degrees F.
In the bowl of a food processor, add the flours, sugar and salt and pulse to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together.
Chef’s Note: If the dough still has a crumbly texture, add a tablespoon or 2 of cold water until it comes together.)
Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more. Let the pastry cool completely.
Filling:
Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust. Refrigerate until the filling is completely set, about 30 minutes.
Glaze:
Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze sets up. Slice and serve.
