Chicken Little Sliders

• 3 plum tomatoes, seeded and chopped
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1/4 cup canned crushed pineapple
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons chopped roasted sweet red pepper
• 1/2 teaspoon grated lemon zest
• Dash salt
• 1 large egg, beaten
• 1/2 cup finely chopped roasted sweet red peppers
• 2 tablespoons plus 2 teaspoons fat-free milk
• 1-1/2 teaspoons Dijon mustard
• 1-1/3 cups soft bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds ground chicken
• 1/2 cup crumbled feta cheese
• 18 heat-and-serve rolls, split
• 18 small lettuce leaves

1. In two small bowls, combine the salsa and mayo ingredients; chill until serving.
2. In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
3. If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165u0b0 and juices run clear.
4. Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.

tomatoes, fresh basil, pineapple, red onion, pepper, lemon juice, lemon zest, salt, pepper, mayonnaise, sweet red pepper, lemon zest, salt, egg, sweet red peppers, milk, mustard, bread crumbs, salt, pepper, ground chicken, feta cheese, rolls

Taken from www.tasteofhome.com/recipes/chicken-little-sliders/ (may not work)