Herb Chicken Sliders with Raspberry Mustard

Heat oven to 350°F. Spray 10 regular-size muffin cups with cooking spray. In 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 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°F.

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.