Pepita Crusted Chicken Sliders Recipes

PESTO MOZZARELLA CHICKEN SLIDERS

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
• Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.
• Bake for 10 minutes uncovered, then cover with foil and continue to bake 10-15 more minutes until cheesy is melted. Serve warm.

PEPITA CRUSTED CHEDDAR JACK SOUTHWEST CHICKEN MAC

Steps:

• Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.
• Preheat oven to 350 degrees F.
• Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.
• In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth.
• Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!

PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES

Steps:

• For chicken:
• Preheat oven to 350 degrees F.
• Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
• For corn cakes:
• In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
• For mango sauce:
• In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
• To Serve:
• Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

CHICKEN WITH PEPITA SAUCE

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

AIR-FRYER PECAN CHICKEN SLIDERS

Steps:

• Preheat air fryer to 375°. Flatten chicken to 1/2-in. thickness; cut each thigh in half. Place pecans in a shallow dish. In another shallow dish, whisk together egg, milk, salt, pepper and pepper sauce. Dip chicken in egg mixture, then coat with pecans. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, turning once, 8-10 minutes. , Meanwhile, combine jam ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick, 1-2 minutes. Remove from heat; crush berries to desired consistency. For slaw, in a large bowl, combine coleslaw mix, mayonnaise, sugar and lime juice. To assemble, spoon 1 heaping tablespoon jam onto bottom of each roll. Layer with hot chicken and slaw; replace tops.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
• Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!