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1
Heat the olive oil in a medium pot over medium heat.
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2
Add the onion and sweat for 3 minutes to soften.
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3
Stir in the garlic and let cook for another 2 minutes.
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4
Add all the remaining jam ingredients, except the parsley.
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5
Stir in 1/4 cup of water along with the onions and bring to a simmer.
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6
Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and the tomatoes are soft.
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7
Remove from the heat and stir in the parsley.
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8
Sliders:
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9
Pound out each piece of chicken until it's about 1/4-inch thick.
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10
Slice each breast into 6 pieces.
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11
Season generously with salt and pepper, to taste
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12
Heat the olive oil in a large skillet over medium-high heat.
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13
Working in batches, fry the pancetta until brown and crispy.
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14
Remove to a plate lined with a paper towel.
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15
In the same pan that the pancetta was cooked in, fry the chicken breast pieces over medium-high heat, in batches, for 2 minutes.
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16
Flip and cook for 2 more minutes.
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17
Top each piece of chicken with a slice of mozzarella cheese, cover with a lid and cook until the cheese is melted.
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18
To assemble, put the chicken breast pieces onto the bottom half of each roll.
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19
Top with a slice of pancetta, then about 1 tablespoon of the tomato jam and a basil leaf.
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20
Cover with the top half of the roll and serve.
