Chicken Parm Sliders

Name: Chicken Parm Sliders
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 1 lb frozen breaded chicken tenders or nuggets; 1 (12-oz.) pkg. sweet Hawaiian slider rolls; 1 garlic clove, grated finely chopped; 4 tbsp Unsalted Butter; 0.25 tsp Red Pepper Flakes, optional; Kosher Salt; 2 cup Mozzarella Cheese, shredded divided; 2 tbsp Fresh Basil, finely chopped; 0.25 cup Pecorino Romano Cheese, grated divided; 1 cup homemade or store-bought marinara, for serving plus more

If you’re a chicken Parm fanatic like us, get ready to fall in love with these easy sliders, filled with frozen chicken nuggets, cheese, and marinara.

Brooke1999

Prep15 min

Total15 min

Servings12

Difficultymedium

Dinner / SupperAppetizers

Ingredients

1 lbfrozen breaded chicken tenders or nuggets
1(12-oz.) pkg. sweet Hawaiian slider rolls
1garlic clove, grated finely chopped
4 tbspUnsalted Butter
0.25 tspRed Pepper Flakes, optional
Kosher Salt
2 cupMozzarella Cheese, shredded divided
2 tbspFresh Basil, finely chopped
0.25 cupPecorino Romano Cheese, grated divided
1 cuphomemade or store-bought marinara, for serving plus more

Instructions

1
Bake sliders until warmed through and buns are golden brown, about 25 minutes.
2
Brush tops with remaining garlic butter. Sprinkle with remaining Pecorino. Serve with more sauce alongside.
3
Prepare chicken tenders according to package instructions. Let cool slightly, then cut any large tenders into 2" pieces.
4
Arrange a rack in center of oven; preheat to 375°. Place still-attached rolls on a cutting board. Cut buns in half parallel to cutting board, keeping them attached. Place bottom buns on a parchment-lined baking sheet, cut side up.
5
Bake bottom buns until just starting to get crispy, 3 to 5 minutes.
6
Meanwhile, in a medium heatproof bowl, microwave garlic, butter, and red pepper flakes (if using) in 15-second increments, stirring between each, until butter is melted, about 1 minute total; season with salt.
7
Layer bottom buns with half of mozzarella. Sprinkle with basil and half of Pecorino. Top with chicken, sauce, and remaining mozzarella. Close with top buns. Brush buns with half of garlic butter.