Herb Chicken Sliders with Raspberry Mustard

Herb Chicken Sliders with Raspberry Mustard
1 egg 1 teaspoon water 1 (11-ounce) can Pillsbury Refrigerated Crusty French Loaf 1/2 cup Smucker's Seedless Red Raspberry Jam 2 tablespoons dijon mustard 2 teaspoons whole-grain dijon mustard, if desired 1 1/4 lb ground chicken or turkey 4 medium green onions, chopped ( 1/4 cup) 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 teaspoon dried tarragon leaves 1/2 teaspoon granulated garlic or garlic powder 1 tablespoon canola oil 1 bag (5 oz) mixed baby salad greens 1 medium tomato, thinly sliced
Directions
Heat oven to 350 degrees. Spray 10 regular-size muffin cups with non-stick cooking spray. In a small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack; cool 5 minutes. Meanwhile, in a small bowl, beat jam and mustards with fork or wire whisk until smooth; set aside.

In medium bowl, mix chicken, green onions, parsley, tarragon and garlic. Shape mixture into 10 patties, about 1/2 inch thick. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165 degrees.

Cut each bun in half horizontally. Spoon 1 teaspoon raspberry mustard on cut sides of each bun. Place bottoms of buns on large serving platter; top each with burger, small amount of salad greens and top of bun. Garnish platter with salad greens and tomato slices. Serve with remaining raspberry mustard.