Chicken Parmesan Sliders


makes 12

2 tablespoons extra virgin olive oil
3 chicken breasts (1 ½ lbs total), cut into 12 ‘½” steaks’
½ teaspoon kosher salt
2 teaspoons fresh cracked black pepper
3 tablespoons unsalted butter
1 teaspoon garlic powder
3 ounces grated fresh Parmesan cheese
¾ cup marinara sauce
4 ounces shredded mozzarella cheese
1 package Kings Hawaiian Savory Butter Dinner Rolls

Preheat oven to 400°.   Place rolls on a cutting board, using a serrated knife cut rolls in half lengthwise (without breaking rolls apart).  Open rolls and place tops on one side of a baking sheet and bottoms on the other side, cut side up. 

Melt butter in a small microwave safe bowl, stir in garlic powder.  Brush butter on cut side of bread.  Bake bread for 8-10 minutes until bread is lightly golden brown.

Prepare chicken by slicing the thickest part of the breast about ½” thick.  Cut the thinner part of the breast into pieces slightly larger than the individual rolls.


Meanwhile warm a large skillet over medium high heat.  Drizzle with olive oil.  Sprinkle chicken with ½ of salt and ½ of pepper. Cook until browned, flip and cook until cooked through, about 8 minutes total.

Remove bread from oven.  Carefully remove top halves of rolls and place on a plate.  Set aside.  Sprinkle Parmesan cheese over the bottom halves.  Top with cooked chicken pieces.  Drizzle each chicken piece with about 1 tablespoon of marinara sauce and top with mozzarella cheese.  Bake 5 minutes or until cheese is bubbly and melted.

Place top halves back on chicken.  Cut into sliders, serve and enjoy!


Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.