Chicken Sliders with Tomato Jam


5 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/4 cup balsamic vinegar
2 tablespoons brown sugar
½ teaspoon dried oregano
Pinch salt and freshly ground black pepper
  3 tablespoons chopped fresh parsley leaves
6 thin sliced chicken breast, cut in half
12 slices pancetta
1 (8-ounce) piece fresh mozzarella
12 small slider rolls, toasted
Tomato jam
12 fresh basil leaves


  • For Tomato Jam: Heat the olive oil in a medium pot over medium heat. Add the onion and sauté for 3 minutes to soften. Stir in the garlic and let cook for another 2 minutes. Add all the remaining jam ingredients, except the parsley.
  • Stir in 1/4 cup of water and bring to a simmer. Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and it has a jam like consistency. Remove from the heat and stir in the parsley.
  • For Sliders: 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.
  • Season the chicken pieces on both sides with salt and pepper. In the same pan that the pancetta was cooked in, cook the chicken breast pieces over medium-high heat, in batches, for 2 minutes per side. Top each piece of chicken with a slice of mozzarella cheese, cover with a lid and cook until the cheese is melted, about 1 minute.
  • To assemble, put the chicken breast pieces onto the bottom half of each roll. Top with a slice of pancetta, then about 1 tablespoon of the tomato jam and a basil leaf. Cover with the top half of the roll and serve.