Pesto Chicken Parmesan Sliders.

Savory breaded chicken, marinara, pesto, and melted provolone make these slider-sized chicken Parmesan sandwiches irresistible.

Prep Time15

Cook Time45

Total Time1

Servings: 9 servings

1 pound boneless skinless chicken thighs cut into pieces to fit sliders (halves or thirds)
2 eggs slightly beaten
1 cup panko bread crumbs
1/2 cup seasoned fine breadcrumbs
2 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil divided
9 to 12 Hawaiian dinner rolls or slider buns
2 cups freshly grated provolone cheese
2 cups marinara sauce
1/2 cup pesto
parmesan cheese for sprinkling

Preheat the oven to 375°F (190°C).
Prepare the chicken by cutting thighs into slider-sized pieces (halves or thirds).
Set up a dredging station: beat the eggs in one bowl and combine panko, fine breadcrumbs, flour, dried basil, salt, and pepper in another bowl.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
Coat each chicken piece in beaten egg, then press into the breadcrumb mixture to fully coat. Add to the skillet and brown about 2 minutes per side until golden; add remaining tablespoon oil as needed and repeat with remaining chicken.
Transfer the skillet to the preheated oven and bake the chicken 15 minutes, or until cooked through.
While chicken bakes, split the slider rolls and arrange bottoms on a baking sheet. Spread about 2 cups marinara across the bottoms (roughly a spoonful per slider), and dot each with a little pesto.
Add a light sprinkle of provolone to each bottom, top with a cooked chicken piece, then spoon additional marinara and a touch more pesto over the chicken. Finish with a generous handful of provolone and place the top buns on.
Bake the assembled sliders in the oven 10 to 15 minutes, until the cheese is melted and buns are warmed.
Remove from oven, sprinkle with parmesan cheese, add basil leaves if desired, and serve immediately.