CHICKEN PARMESAN SLIDERS
Fried chicken tenders, tomato sauce, and lots of mozzarella cheese make this slider recipe a sure win.
Provided by Kat Jeter & Melinda Caldwell
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place the bottom half of the slider buns in a greased casserole dish.
- Place cooked chicken tenders on the bottom buns and then spoon the sauce over the chicken.
- Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
- Place the top buns on the sliders.
- Melt the butter and mix the garlic powder in until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
- Pour the melted butter over the buns and then sprinkle with Italian seasoning.
- Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes or until cheese is melted.
- Enjoy!
Nutrition Facts : ServingSize 1 slider, Calories 354 kcal, Carbohydrate 26 g, Protein 20 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 890 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 7 g
CHICKEN PARMESAN SLIDER BAKE
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won't disappoint. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 780mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
CHICKEN PARM SLIDERS
Check out this easy recipe for chicken parm sliders from Delish.com.
Categories Chicken Parm Sliders chicken parm sliders italian food comfort food mini food mini sandwiches party food chicken sandwiches baked sliders slab sliders chicken marinara sliders
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare chicken according to package instructions.
- Transfer chicken to a cutting board and cut into slider-size pieces.
- On a large baking sheet, lay bottom halves of slider buns. Top with a thin layer of marinara, cooked chicken, mozzarella and Parmesan. Top with remaining slider bun halves.
- In a small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders warmed through, 15 minutes.
CHICKEN PARMESAN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Lunch
Yield 12 sliders
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
- Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
CHICKEN PARM SLIDERS
Provided by Trisha Yearwood
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Split the slider rolls in half. Place the bottoms cut-side up on the prepared baking sheet and the tops cut-side down. Melt the butter in a small skillet over medium-low heat. Add the garlic and cook until softened but not colored, 1 to 2 minutes. Brush the garlic butter on the cut sides of the bottom rolls and the tops of the top rolls. Sprinkle all with 1/4 cup Parmesan. Season with salt and pepper. Bake until the edges are golden and the cheese is crisp, about 5 minutes.
- Slice the chicken breasts in half lengthwise to make 6 thinner cutlets, then cut each cutlet in half crosswise to make 12 bun-size pieces of chicken. Season with salt and pepper. Spread the flour in a shallow bowl, beat the eggs in a second shallow bowl and spread the breadcrumbs in a third. Dredge each chicken piece first in the flour, then in the eggs and then in the breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Test the oil by dropping in a few breadcrumbs; when the oil sizzles, it's ready. Cook the chicken in batches, until the coating is crisp and browned and the chicken is just cooked through, about 2 minutes per side. Drain on a wire rack in a baking sheet.
- Remove the bun tops from the baking sheet. Spoon half of the marinara in the indent of each bun bottom and top with a piece of chicken. Top with the remaining marinara and the sliced mozzarella. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 5 minutes. Add a basil leaf or two to each slider before topping with the buns. Serve immediately.
CHICKEN PARMESAN SLIDERS
This is one of my favorite chicken slider recipes.
Provided by BOBINIOWA
Categories World Cuisine Recipes European Italian
Time 58m
Yield 16
Number Of Ingredients 23
Steps:
- Heat olive oil, onions, and garlic in a saucepan over medium-high heat. Saute, stirring occasionally until translucent, 6 to 8 minutes. Add tomatoes, salt, oregano, basil, fennel seeds, thyme, and red pepper flakes; stir to combine. Reduce heat; cook over low heat for 15 minutes. Adjust seasoning if necessary; keep warm.
- Place chicken on a cutting board. Slice each breast lengthwise into 2 thin cutlets; slice each cutlet into 2 smaller pieces.
- Preheat oven to 450 degrees F (230 degrees C). Place a cooling rack on a baking sheet and set aside.
- Pour panko and eggs into separate shallow dishes. Combine flour, Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon basil, and 1/4 teaspoon black pepper in another shallow dish.
- Heat olive oil over medium-high heat in a large skillet. Dredge chicken pieces first in flour mixture, then eggs, and finally panko. Pan fry the chicken until lightly browned, no longer pink in the center, and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to the cooling rack; sprinkle lightly with salt.
- Top each piece of chicken (still on cooling rack) with 2 tablespoons of marinara sauce and 1 tablespoon of mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 3 to 5 minutes. Remove from oven; place chicken on buns.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 18.6 g, Cholesterol 57 mg, Fat 8.1 g, Fiber 1 g, Protein 12.2 g, SaturatedFat 2.2 g, Sodium 460.9 mg, Sugar 1.6 g
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