If you are looking for an easy crowd-pleasing recipe that everyone can enjoy, you really can’t go wrong with chicken Parmesan. Crispy succulent chicken served up with a bold marinara sauce and smothered in mozzarella and Parmesan; what’s not to like? The one way you can make this popular Italian-American dish even better is by making it into sliders, courtesy of this easy chicken Parmesan sliders recipe from the kitchen of recipe developer Jennine Rye.
If you are looking for some ways to adapt these chicken Parmesan sliders, there are plenty of options available to you. To make the sliders a little lighter you can always swap out the chicken tenders for a non-breaded variety of chicken, whether your preference is chicken breast or chicken thighs. You could also opt for breaded slices of eggplant for a vegetarian version. Another way to mix things up is by using a different cheese. Mozzarella will give you lot of oozy texture with mild flavoring, but there are plenty of suitable alternatives depending on your personal tastes. If you prefer to keep things relatively mild, Colby or provolone both make great alternate options. Cheddar and Gruyère will both add more of a kick to your sliders, and for something a little special, Brie or even crumbled blue cheese will definitely make these chicken sliders stand out.
A slightly more unusual way to adapt these chicken Parmesan sliders is by marinating the chicken before it is cooked, to add
Read MoreTo make your own breaded chicken, first, you will want to start with thin slices of chicken breast or thigh, depending on your preference. You can choose to marinate the chicken at this stage, which will further tenderize the meat as well as adding extra flavor, but chicken Parmesan is such a bold and flavorful dish by itself that this isn’t a compulsory step. Next, you will want to mix up your coating. We recommend panko for optimal crunch, and this should be mixed with plenty of grated Parmesan, salt and pepper, and your choice of additional flavorings. Mixed herbs such as rosemary, thyme, oregano, and basil work well, or you can choose to add garlic powder, lemon zest, or some ground pine nuts for an ultra-nutty finish.
Preheat the oven to 350 F.
Bake the breaded chicken in the oven according to the packet instructions.
Remove the chicken from the oven.
Heat the olive oil in a frying pan over medium heat.
Saute the diced onion for 5 to 6 minutes until soft and translucent.
Add ½ teaspoon of garlic puree, the chopped tomatoes, brown sugar, dried basil, ¼ teaspoon dried oregano, and salt and pepper.
Stir and allow the mixture to simmer gently for 10 minutes until thickened.
In a bowl mix together the butter, ¼ teaspoon garlic puree, ¼ teaspoon dried oregano, and a pinch of salt and pepper.
To assemble the sliders, first place the bottom of the rolls in a lined pan or suitably-sized oven tray.
Brush a little of the butter mixture over the base of the buns.
Spread the tomato sauce over the top of the buttered buns.
Top the tomato sauce with the cooked breaded chicken pieces.
Layer the chicken with slices of mozzarella.
Sprinkle the mozzarella with grated Parmesan, reserving 2 tablespoons, and the fresh basil.
Place the tops on the buns.
Brush the buns liberally with the remaining garlic butter mixture.
Sprinkle the reserved Parmesan over the top of the buns.
Cover with foil and bake for 15 to 20 minutes.
Remove from the oven and serve.
I recommend using the specified ingredients listed in the recipe whenever possible for optimal results. I understand that you may have dietary restrictions or simply do not have a particular ingredient on hand, but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish without further recipe testing.
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