Chicken Parmesan Sliders
Chicken Parmesan Sliders are a fun twist on the classic Italian favorite. Crispy breaded chicken tenders are layered with marinara and provolone cheese on Hawaiian rolls and baked until warm and finished with a brush of butter and a sprinkle of Parmesan. They’re perfect for parties, game day, or an easy weeknight dinner.
Equipment
- Parchment paper (recommended)
Ingredients
- 6 frozen breaded chicken tenders (Tyson southern style recommended)
- 1 package Hawaiian rolls (12 rolls)
- 1½ cups marinara sauce divided into two ¾ cup portions
- 9 slices provolone cheese
- ½ cup grated Parmesan cheese divided into two ¼ cup portions
- 2 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
Instructions
- Place chicken tenders on a parchment lined baking sheet and bake according to package instructions. Move on to next steps while the chicken is cooking.
- Line a 9x13 inch baking dish with parchment paper.
- Slice the Hawaiian rolls in half horizontally, keeping the top and bottom halves intact to create one large slab. Transfer the bottom slab to the baking dish.
- Spread ¾ cup of marinara sauce evenly over the cut side of the bottom half of the rolls to create a saucy base layer.
- Once the chicken is cooked, cut each tender in half to they fit the Hawaiian rolls. Place the halved tenders in a single layer on top of the sauce, one piece per roll.
- Spoon the remaining ¾ cup marinara sauce over the chicken.
- Layer the provolone slices over the chicken.
- Sprinkle ¼ cup of grated Parmesan cheese evenly over the provolone.
- Place the top slab of rolls over the cheese layer to close the sliders.
- In a small bowl, stir together 2 tablespoons of melted butter, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Brush the mixture evenly over the tops of the rolls.
- Cover the baking dish loosely with foil. Bake for 10 minutes at 425℉ until the cheese is melted and the tops are lightly toasted and golden.
- Remove from oven and let rest for 5 minutes.
- Garnish by sprinkling the tops with the remaining ¼ cup of grated Parmesan and 1 tablespoon of chopped fresh parsley over the sliders. Slice into individual sliders and serve.
Notes
If you do not have parchment paper, grease the baking dish with cooking spray. Parchment paper is recommended because it makes it easier to remove the sliders.
Nutrition
Serving: 2slidersCalories: 420kcalCarbohydrates: 35gProtein: 27gFat: 19gSaturated Fat: 11gCholesterol: 89mgSodium: 900mgPotassium: 431mgFiber: 1gSugar: 10gVitamin A: 779IUVitamin C: 6mgCalcium: 305mgIron: 1mg