Home Kitchen - Chicken Sliders

In the year since my husband's cancer diagnosis our family's diet has made a great shift from mostly beef to mostly chicken. I've become a big fan of Whole Food's ground chicken breast, using it in spaghetti sauces and casseroles instead of ground beef. But because it's extremely low-fat, burgers tend to be dry - of course unless you introduce a fat, which isn't good. So even though my cooking skills are far below those of my husband's, I've made it a personal goal to develop an easy, delicious recipe for home cooks.

CHICKEN SLIDERS (Makes 12)

2 TBL. Olive oil
8 oz. sliced mushrooms
1 large onion, chopped
1/4 c. Newman's Own Low Fat Sesame Ginger Dressing

Olive oil pan spray
1 lb. ground chicken breast
3 slices Pepper Jack cheese (optional)
Sevy Seasoning (or other seasoned salt if not available)

12 dinner rolls

Heat olive oil, saute mushrooms and onion on medium high heat until soft, add dressing and cook on medium low heat until most of moisture has evaporated (don't let it get dry). Let cool for a bit, enough time to enjoy a 1/2 glass of wine. Mix mushrooms and onions with meat in a bowl. Spray pan and place on medium high heat, when hot begin forming slider patties (about 1 1/2" across) and placing them in pan (your hands will get a little sticky, this isn't like working with beef). Sprinkle with seasoning and flip them when the chicken is caramelized on the bottom. Top with 1/4 of each cheese slice per burger.

Wine Recommendation: R Collection Chardonnay, 2005, Monterey, by Raymond Estates