Rosemary Chicken Sliders

Rosemary Chicken Sliders
Contributed by: Nancy Newcomer
Contributer Bio: Nancy Newcomer
Nancy NewcomerNancy Newcomer, is a food blogger, radio personality and an accomplished cook & creator of simple, healthy meals made from fresh, organic ingredients. With an emphasis on local farmer’s market bounty, her Facebook blog, Back to the Kitchen: Healthy Living with Real Food is followed by people in more than 25 countries.

She is a contributor to several publications, radio stations, websites, and newsletters including Santa Barbara Dining & Destinations, Today’s Innovative Woman,, Garden of Life Blog. Nancy lives in Santa Barbara with her husband and daughter.

Her son attends college in southern California and visits often for a home cooked meal.

  • 1 1/2 lbs ground chicken (ask the butcher to do this or you may grind in your food processor)
  • 1 TB fresh rosemary finely chopped
  • 1/2 cup white onion finely chopped
  • 1 TB worcestershire sauce
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt (optional)
  • 2 tsp olive oil
  • 2 whole tomatoes sliced
  • Lettuce leaves-washed & dried
  • 12 small slices of cheddar cheese
  • 12 small buns

Combine ground chicken, rosemary, onion, worcestershire sauce, pepper, & salt together until evenly mixed. Form into 12, 3 inch diameter patties. Let sit on plate for 30 minutes to take the chill off the meat–this will make your sliders more tender. Heat olive oil in large skillet. Place chicken patties in skillet–let brown on each side until thoroughly cooked, about 5 to 7 minutes. Place cheese slices on top of patties and put lid on pan to melt. Slice and warm up buns in the oven. Place patties in buns and garnish with tomatoes & lettuce and serve. Feel free to add other condiments of your choice.

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