Monday, September 22, 2014

Chicken Parmesan Sliders - #10DaysofTailgate



Where did the name Sliders come from?  I knew that White Castle hamburgers were known as sliders.  I think because of the way they slide out of the box.  At least that is the explanation I am going with. And now trendy restaurants all over have three sliders as an appetizer at restaurants. Go White Castle for coming up with a new word.


Now, sliders seem to be everywhere.  They also seem to go with tailgating and partying while watching the big game. These chicken parmesan sliders are perfect for tailgating and sitting at home watching the game. 


They were pretty easy to make.  Cutting the buns was a bit annoying but it worked.  My kids inhaled these and asked for more.  Totally a hit. 


Want to add some heat to these? Add a bit of Carrot Karma from Intensity Academy Gourmet Sauces hot sauce to the marinara sauce and the results are fantastic!!  We made one batch regular for the kids and one batch spicy for us.  This stuff seriously rocks!


Don't forget to check out the #10DaysofTailgate giveaway.  There are a whole bunch of prizes.  Bobs Red Mill is giving away $100 Gift Certificate! El Diablo is giving away 6 bottles of amazing mustard! Maple Leaf Farms is giving away a package of Duck Goodies! And a whole lot more! Click HERE to enter!





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!







Here's what the rest of the #10DaysofTailgate team brought to the table...

Here's what the rest of the crew brought to the table...


Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere

Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips


Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate

Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets

Cinnamon Puppy Chow by The Pajama Chef

Almond Chocolate Chip Cookies by Love and Confections

6 comments:

  1. Can't ever resist a slider... or two. Great tailgate item.

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  2. Thank you for clearing that up...I never knew where this word for a smaller hamburger came from!! and I did wonder.
    These are beautiful and delicious. Blessings dear. Catherine

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  3. Wow!! I love the slider explanation. I posted a slider on Day 2...had NO clue why it was called that. Thanks for posting.

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  4. I have been adding that karma sauce to everything. Love the slider explanation.

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  5. You are right...there are sliders made from every imaginable ingredient now. Your's sound delicious!

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  6. My dad always said they were called sliders, yes because of White Castle, but not because if such an innocent description. Not the most appropriate for table discussion. Yours is probably
    more accurate.
    I like your twist!

    ReplyDelete