Cranberry Walnut Chicken Sliders with Rosemary & Brie

Get creative with your sliders! These are delicious and great for entertaining —  as a main course or finger food. The recipe below makes 4-6 sliders.
  • 1 lb. ground chicken
  • 1/3 cup walnuts
  • 1/2 cup dried cranberries, soaked and drained
  • 2 tbsp. fresh rosemary, snipped
  • 1/2 cup breadcrumbs
  • 4 oz. Brie of your choice (I used Triple Cream w/ Mushroom)
  • 6 small buns of your choice (i.e. brioche), cut in half
  • Arugula (optional)
  • Avocado (optional)

In a large bowl, combine chicken, walnuts, rosemary, cranberries and breadcrumbs. Mix well,  and create small patties (less than 3 ” in diameter). Lay flat, cover well and refrigerate for at least 2 hours.

You can use an outdoor pre-heated grill to cook the sliders (no more than 12 minutes, 6 on each side) or do the same on a skillet. Be sure to check that the chicken has cooked through!

While grilling,  toast the buns for 3-4 minutes. Add a thin layer of Brie, and return to toast for an additional minute.

Garnish with your favorite toppings and dig in!

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