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Recipe compliments of www.ITISAKEEPER.com
Chicken Parm Sliders
These Chicken Parm Sliders are so quick and easy. They take less than 10 ingredients and 30 minutes to make; perfect for busy weeknights!
Equipment
- Small mixing bowl
- Pastry Brush
Ingredients
- 1 12-count package Hawaiian slider rolls
- 1 pound Cooked chicken tenders, shredded
- 1 cup Marinara sauce
- 12 Provolone cheese slices
- ¼ cup Salted butter, melted
- 1½ Tsp Sea salt
- 2 Tbss Garlic, minced
- 2 tbsp Grated Parmesan cheese
- Fresh parsley, chopped, optional garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Without separating the individual rolls, slice the entire package horizontally to create one top and one bottom layer. Place the bottom half in the prepared baking dish.
- Layer 6 slices of provolone cheese over the bottom rolls. Evenly distribute the shredded chicken over the cheese, then spoon the marinara sauce over the chicken. Top with the remaining 6 slices of provolone cheese and place the top half of the rolls over the filling.
- In a small mixing bowl, stir together the melted butter, sea salt, minced garlic, and grated Parmesan cheese until well combined.
- Brush the butter mixture evenly over the tops of the rolls.
- Bake for 15 to 20 minutes, or until the cheese is melted and the tops are lightly golden.
- Let the sliders rest for 5 minutes before slicing apart. Garnish with chopped fresh parsley, if desired, and serve with additional warm marinara sauce for dipping.
Christina's Notes
Here's everything you need to nail these chicken sliders on the first try.
- - Preheat your oven fully before the sliders go in — a properly heated oven is what gives you that golden top
- - Use a serrated knife to slice the rolls horizontally without separating the individual pieces
- - Layer provolone cheese both under and over the chicken to keep the bottom from getting soggy
- - Spread the shredded chicken in an even layer so every slider gets an equal amount of filling
- - Spoon the marinara sauce evenly across the chicken — too much in one spot makes for a messy bite
- - Brush the butter mixture all the way to the edges so the corner and side rolls get as much flavor as the center ones
- - Cover loosely with foil for the first 10 minutes if your oven runs hot — this prevents over-browning before the cheese melts
- - Let the sliders rest for 5 minutes before cutting — it makes slicing much cleaner
- - Serve with a bowl of warm marinara on the side for dipping — it takes these from great to unforgettable
- - If you're making these for a party, assemble the night before and brush with butter right before baking so they're oven-ready in minutes