Baked Mini Chicken Parmesan Sliders
These baked mini chicken parmesan sliders are a perfect blend of crispy chicken, marinara sauce, and melted mozzarella, all nestled in garlic butter rolls.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl
- 1 Oven
Ingredients
Chicken Sliders
- 1 lb chicken breast sliced into bite-sized pieces
- 1 cup Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs beaten
- 1 cup marinara sauce
- 8 slices mozzarella cheese
- 8 garlic butter rolls
Instructions
Preparation
- Preheat your oven to 375°F. In a mixing bowl, combine the breadcrumbs and grated parmesan. Dip each chicken piece into the beaten eggs, then coat thoroughly with the breadcrumb mixture. Place the coated chicken on the prepared baking sheet.
- Top each piece of chicken with a spoonful of marinara sauce and a slice of mozzarella cheese. Place each prepared chicken piece into a garlic butter roll, making sure everything is snug.
Serving
- Bake the sliders in the preheated oven for 20 minutes or until the chicken is cooked through and the cheese is melted and bubbly. Serve warm with additional marinara sauce on the side for dipping.
Storage
- If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through.
Notes
Pro Tips: For extra crispiness, toast rolls before assembling. Use freshly grated parmesan for more flavor. Add basil for freshness.
Ingredient Substitutions: Use panko for extra crunch. Swap mozzarella with provolone.
How to Serve: Pair with marinara or garlic dip. Serve with salad or sweet potato fries.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat in oven.
Make-Ahead Tips: Prepare chicken ahead and refrigerate until ready to assemble.
Ingredient Substitutions: Use panko for extra crunch. Swap mozzarella with provolone.
How to Serve: Pair with marinara or garlic dip. Serve with salad or sweet potato fries.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat in oven.
Make-Ahead Tips: Prepare chicken ahead and refrigerate until ready to assemble.