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Ingredients |
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| 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 |
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DirectionsFor 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. |
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