Chicken Parmesan Sliders Recipe
Adapted from The Slow Roasted Italian
2 tbsp. extra virgin olive oil
3 chicken breasts (1 ½ lbs total), cut into 12 ‘½” steaks’
½ tsp. kosher salt
1 tsp. fresh cracked black pepper
3 tsp. unsalted butter
1 tsp. garlic powder
3 ounces grated fresh parmesan cheese
¾ cup marinara sauce
4 ounces shredded mozzarella cheese
1 package Kings Hawaiian Savory Butter Dinner Rolls
1 tsp. or more Carrot Karma Hot Sauce (optional)
Preheat oven to 400°. Place rolls on a cutting board, cut rolls in half lengthwise (without breaking rolls apart). Open rolls and place tops on one side of a baking sheet and bottoms on the other side, cut side up.
Melt butter in a small microwave safe bowl, stir in garlic powder. Brush butter on cut side of bread. Bake bread for 8-10 minutes until bread is lightly golden brown.
Prepare chicken by slicing the thickest part of the breast about ½” thick. Cut the thinner part of the breast into pieces slightly larger than the individual rolls. You want to try to get 12 pieces for the buns. If you have to mash some together, it's okay. I actually used chicken tenderloins and just cut them to fit.
Sprinkle chicken with salt and of pepper. Cook in oil until browned, flip and cook until cooked through, about 8 minutes total.
Remove bread from oven. Carefully remove top halves of rolls and place on a plate. Set aside. Sprinkle Parmesan cheese over the bottom halves. Top with cooked chicken pieces. Drizzle each chicken piece with about 1 tablespoon of marinara sauce and top with mozzarella and or provolone cheese. Mix a tsp. of hot sauce with the marinara sauce if you want it a bit spicier. Bake 5 minutes or until cheese is bubbly and melted.
Place top halves back on chicken. Cut into sliders, serve and enjoy!
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