Illinois Harvest of the Month

Chicken Slider with Honey Mustard Aioli

An easy way to up the flavor of a chicken sandwich!
This is a CACFP or food service winter recipe for honey or a summer recipe for local tomatoes.
Cooking and prep level: Basic.
  • Prep Time40 min
  • Cook Time25 min
  • Total Time1 hr 5 min
  • Yield25
  • Serving Size1 sandwhich
  • Energy172 cal
  • HAACP Process2
  • Cuisine
    • American
  • Course
    • Main Course
  • USDA Meal Components
    • .75 oz meat/meat alternate
    • ¼ cup vegetable
    • 1 serving grains/bread

Ingredients

  • 2 Tbsp Dijon Mustard
  • 3 Tbsp ⅛ tsp local Honey
  • 2 Tbsp Orange Juice
  • 3 lb 2 oz 25 each frozen, cooked Chicken Breasts, thawed (2 oz portions)
  • 1 lb 9 oz 25 each whole-grain slider Buns
  • 1 lb 9 oz 25 each fresh Tomatoes, sliced ½"
  • 12½ oz 25 each fresh Romaine Lettuce, leaves, rinsed, dry

Method

1

Combine mustard, honey, and orange juice in a large bowl. Stir well. Set aside for step 7.

2

Place 25 chicken portions on a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

3

Bake: Conventional oven: 375°F for 18-20 minutes. Convection oven: 350°F for 15-17 minutes.

4

Critical Control Point: Heat to 165°F or higher for at least 15 seconds.

5

While chicken is baking, place the bottom half of 25 bottom buns (sliders) on a steam table pan (12″ x 20″ x 2½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

6

Spread 1 tsp (about .2 oz) honey mustard aioli on top of each chicken portion.

7

Place (about 1 oz) tomato slice on top of sauce.

8

Place (about ½ oz) lettuce on top of each tomato.

9

Place top half of bun on each sandwich.

10

Critical Control Point: Hold for hot service at 140°F or higher

11

Serve 1 sandwich.

  • Nutrition Facts

  • 25 servings per container
  • Serving Size1 sandwhich
  • Amount per serving
  • Calories172
  • % Daily Value*
  • Total Fat3 g3.85%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Cholesterol43 mg14.33%
  • Sodium392 mg17.04%
  • Total Carbohydrate19 g6.91%
  • Dietary Fiber3 g10.71%
  • Protein18 g36%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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