These Chicken Parm Sliders make for a quick Italian-inspired dish that are perfect for parties! Pair crispy chicken, with buttery sweet rolls and the robust flavors of Pasta Jay's Classic Marinara for a delicious, filling and hassle free bite!
- 12 slider rolls
- 4 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 3 small boneless skinless chicken breasts (about 1 1/4 pounds)
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- Vegetable oil, for frying
- 1 cup Pasta Jay's Classic Marinara, warmed, plus more for serving
- 6 ounces sliced fresh mozzarella
- Fresh basil leaves, for serving
How To Make
STEP 1: Preheat the oven to 400 degrees F.
STEP 2: 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.
STEP 3: 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.
STEP 4: 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.
STEP 5: 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.
STEP 6: 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.
STEP 7: 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.