Chicken Caprese Sliders

Kelly showcases her famous Chicken Caprese Sliders exclusively to Food & Beverage Magazine. You can catch her show streaming currently on the EatTravelRock Youtube channel as well as new episodes on Mark Cuban’s Fireside Chat ( Follow her on social media @eatTravelRock for all of her food and travel videos and recipes, as well as fun kitchen cooking segments with her husband Bob Saget. 

Chicken Caprese Sliders

The Chicago native also recently launched Eat Travel Rock Productions, a full service food and travel production company geared toward restaurants, bars, CPG and liquor brands. Contact her Instagram page to learn more about their services and also follow @eattravelrockproductions

Chicken Caprese Sliders by Kelly Rizzo

1lb Ground Chicken 

3 Tbsp chopped sun dried tomatoes in oil

⅔ cup Cherry Tomatoes

Fresh Basil

Fresh Parsley

Salt & Pepper

Garlic Powder

2 tbsp Olive Oil

4 slider brioche or soft slider buns

½ lemon

¼ cup mayo

1 cup arugula

Heat oven to 400 degrees and place tomatoes on a foil lined cookie sheet.  Toss with olive oil and salt and pepper and roast for 15 min or until blistering.

Mix ground chicken with sun-dried tomatoes, salt and pepper, and ½ tsp garlic powder. 

Separate into 4 equal patties and place in a cast iron skillet or non-stick skillet and cook 3-4 min per side or until charred and cooked through.  The last 1-2 min add slices of fresh mozzarella cheese and cover until lightly melted.

In a small food processor or magic bullet mix mayo, lemon juice, a small handful of parsley and a small handful of basil, salt and pepper.  

Toast buns on griddle or under broiler.

Assemble sliders with the roasted tomatoes on top of the burger and cheese, and then drizzle with the sauce and top with some fresh arugula.