Chicken and Roasted Red Pepper Sliders
Chef’s Note: Any of the GO Veggie! flavors would be good with this recipe. To make this vegan/vegetarian, substitute 1 package of meatless patties for the ground chicken, and use any of the GO Veggie! Dairy Free brand cheese alternatives as substitutes.
- 1 pound ground white meat chicken
- 1 tablespoon minced garlic
- 2/3 cup Panko breadcrumbs
- ½ small jar diced roasted red peppers, drained
- ½ cup GO Veggie! Lactose Free Parmesan, Mozzarella, Romano Shreds
- 1 teaspoon kosher salt
- ¼ head iceberg lettuce
- 8 whole wheat dinner rolls
Preheat oven to 450 degrees.
In a bowl, add the chicken, garlic, breadcrumbs, shreds and red peppers. Mix with your hands until all ingredients are combined well.
Form into meatballs the size of a golf ball. Line a cookie sheet or sheet pan with nonstick aluminum foil or parchment paper.
Place the meatballs onto the pan, pressing down lightly when you place them to make into a patty-like shape.
Place in the oven and bake for 15-20 minutes until cooked through. Remove from oven and rest for a few minutes.
Serve the sliders on whole wheat rolls garnished with iceberg lettuce pieces on top.