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 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 RECIPE
Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!
Provided by Camille Beckstrand
Categories Main Course
Time 28m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
- Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
- When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
Nutrition Facts : Calories 427 kcal, Carbohydrate 43 g, Protein 28 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 89 mg, Sodium 1051 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
RACHAEL RAY - CHICKEN PARM SLIDERS
Make and share this Rachael Ray - Chicken Parm Sliders recipe from Food.com.
Provided by couponmommy123
Categories < 30 Mins
Time 30m
Yield 2 sliders each, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
- Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.
- Place a spoonful of soft burata or ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.
Nutrition Facts : Calories 803.3, Fat 24.7, SaturatedFat 5.5, Cholesterol 126.4, Sodium 1127.1, Carbohydrate 85.6, Fiber 6, Sugar 5.8, Protein 57.4
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PARM-STYLE CHICKEN SLIDERS RECIPE | MYRECIPES
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4.6/5 (7)Total Time 30 minsServings 4Calories 408 per serving
- Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add onion, oregano, and garlic; sauté 3 minutes or until softened. Place onion mixture in a large bowl; cool slightly. Add chicken, Parmesan, 1/2 cup marinara, salt, and peppers to onion mixture. Mix well with hands. Shape into 8 (1/2-inch-thick) patties. Refrigerate 10 minutes.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning once.
- Arrange bottom halves of rolls on a baking sheet. Place 1 patty on each roll. Top each with 1 tablespoon remaining marinara and 1 1/2 tablespoons cheese. Broil 90 seconds or until cheese melts. Top with basil and top halves of buns.
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