Pepita-Crusted Chicken Sliders

Ingredients

• 11 oz portugese rolls frozen house style thawed (16 rolls)
• 6 tablespoons roasted pumpkin seeds salted hulled (pepitas)
• 0.3 cup breadcrumbs plain
• 1.3 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red (cayenne)
• 0.3 cup flour all-purpose
• 1  eggs beaten
• 0.8 lb chicken breast uncooked (not breaded)
• 0.5 teaspoon salt 
• 0.3 cup canola oil 
• 0.3 cup mayonnaise 
• 0.3 cup dijon honey mustard 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Heat oven to 350°F.
2. Bake rolls as directed on package.
3. 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.
4. Place flour and beaten egg in separate shallow bowls.
5. 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.
6. In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center.
7. Drain.
8. In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.
9. Split rolls.
10. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops.
11. Serve warm.