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Baked Chicken-Parmesan Sliders for Parties

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time: 5 minutes
Total Time 55 minutes
Servings: 12
Course: Appetizer, Side Dish
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 package 26 oz / 737 g frozen crispy breaded chicken tenders or breaded chicken-breast cutlets, cooked according to package directions
  • 12 standard slider rolls preferably sturdy bakery, brioche-style, or Sara Lee Artesano-size rolls
  • 4 Tbsp 57 g salted butter, melted
  • 3 medium garlic cloves finely minced, approximately 1 Tbsp or 9 g
  • ½ tsp onion powder
  • ½ tsp dried Italian seasoning or dried oregano
  • ½ tsp crushed red pepper flakes
  • 12 slices low-moisture mozzarella cheese approximately 8 oz / 227 g total
  • 1 cup 240 mL thick marinara sauce, divided, plus additional warmed sauce for optional dipping
  • 2 Tbsp finely grated Parmesan cheese approximately 10 g, divided
  • 1 –2 Tbsp chopped fresh Italian parsley approximately 4–8 g, optional
  • Nonstick cooking spray

Method
 

  1. Cook the frozen breaded chicken on a sheet pan according to its package directions. Let it cool for approximately 5 minutes, until comfortable to handle.
  2. Preheat a conventional oven to 350°F (177°C). Lightly coat a 12×8-inch baking dish with nonstick cooking spray.
  3. Combine the melted butter, garlic, onion powder, Italian seasoning, and crushed red pepper flakes in a small bowl.
  4. Slice the rolls horizontally. Place the bottom halves in the prepared dish and brush them with some garlic butter.
  5. Cover the roll bottoms with 6 mozzarella slices. Spread ½ cup marinara over the cheese, then arrange the cooked chicken evenly over the sauce.
  6. Drizzle the remaining ½ cup marinara over the chicken. Sprinkle with 1 Tbsp Parmesan and cover with the remaining 6 mozzarella slices.
  7. Add the roll tops. Brush with the remaining garlic butter and sprinkle with the remaining 1 Tbsp Parmesan.
  8. Loosely cover with foil and bake for 20 minutes. Uncover and bake for another 3–5 minutes, until the mozzarella is fully melted, the edges bubble gently, and the tops are lightly golden.
  9. Garnish with parsley, if using. Cut along the roll divisions and serve warm with optional additional marinara.