| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 12 slider rolls
- 4 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 3 small boneless skinless chicken breasts (about 1 1/4 pounds)
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- Vegetable oil, for frying
- 1 cup prepared marinara, warmed, plus more for serving
- 6 ounces sliced fresh mozzarella
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Split the slider rolls in half. Place the bottoms cut-side up on the prepared baking sheet and the tops cut-side down. Melt the butter in a small skillet over medium-low heat. Add the garlic and cook until softened but not colored, 1 to 2 minutes. Brush the garlic butter on the cut sides of the bottom rolls and the tops of the top rolls. Sprinkle all with 1/4 cup Parmesan. Season with salt and pepper. Bake until the edges are golden and the cheese is crisp, about 5 minutes.
- Slice the chicken breasts in half lengthwise to make 6 thinner cutlets, then cut each cutlet in half crosswise to make 12 bun-size pieces of chicken. Season with salt and pepper. Spread the flour in a shallow bowl, beat the eggs in a second shallow bowl and spread the breadcrumbs in a third. Dredge each chicken piece first in the flour, then in the eggs and then in the breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Test the oil by dropping in a few breadcrumbs; when the oil sizzles, it’s ready. Cook the chicken in batches, until the coating is crisp and browned and the chicken is just cooked through, about 2 minutes per side. Drain on a wire rack in a baking sheet.
- Remove the bun tops from the baking sheet. Spoon half of the marinara in the indent of each bun bottom and top with a piece of chicken. Top with the remaining marinara and the sliced mozzarella. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 5 minutes. Add a basil leaf or two to each slider before topping with the buns. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1384 |
| Total Fat | 79 g |
| Saturated Fat | 16 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 54 g |
| Cholesterol | 182 mg |
| Sodium | 1235 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1384 |
| Total Fat | 79 g |
| Saturated Fat | 16 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 54 g |
| Cholesterol | 182 mg |
| Sodium | 1235 mg |
Reviews
I watched Trisha Yearwood make these on her show and had to try them. These were so Awesome! I’ll be making these for Game Day! The only thing I may have done differently was add more garlic to the butter.
I have an airfryer what temp do they need to be on if I’m doing an airfryer
Easy, delish and the toasted buns were great!
This dish was fun and delicious! My whole house approved, ! Thank you!
Wonderful idea and delicious!