Pepita-Crusted Chicken Sliders

 

1

package (11 oz) frozen Parker House style rolls (16 rolls), thawed

6

tablespoons roasted salted hulled pumpkin seeds (pepitas)

1/4

cup Progresso® plain bread crumbs

1 1/4

teaspoons ground cumin

1/4

teaspoon ground red pepper (cayenne)

1/4

cup Gold Medal® all-purpose flour

1

egg, beaten

3/4

lb uncooked chicken breast tenders (not breaded)

1/2

teaspoon salt

1/4

cup canola oil

1/4

cup mayonnaise

1/4

cup honey mustard

• 1 Heat oven to 350°F. Bake rolls as directed on package.
• 2 Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper. Place flour and beaten egg in separate shallow bowls.
• 3 Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture.
• 4 In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain.
• 5 In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.
• 6 Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.