Save Experience the ultimate party snack with these Pesto Chicken Parmesan Sliders. Combining the classic flavors of a chicken parm with a vibrant basil pesto twist, these mini brioche sandwiches are both comforting and sophisticated. They are the perfect addition to any appetizer tray or casual weekend gathering, offering a satisfying bite of juicy chicken, rich sauce, and melted cheese.
Save The secret to these sliders lies in the texture. By coating the chicken in a mixture of panko breadcrumbs and grated Parmesan, each piece develops a crispy exterior that holds up beautifully against the sauces. Nestled inside a soft brioche bun, the contrast between the crunch and the pillowy bread is truly irresistible.
Ingredients
- Chicken & Marinade: 2 large boneless, skinless chicken breasts (about 500 g), cut into 12 pieces; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper
- Breading: 1 cup (60 g) panko breadcrumbs; 1/2 cup (50 g) grated Parmesan cheese; 1 tsp dried Italian herbs
- Assembly: 12 mini brioche slider buns; 1/2 cup (120 ml) basil pesto; 1 cup (240 ml) marinara sauce; 1 1/2 cups (150 g) shredded mozzarella cheese; 2 tbsp unsalted butter, melted; 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- In a bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until coated.
- Step 3
- In a shallow dish, combine panko, Parmesan, and Italian herbs. Dredge chicken pieces in breadcrumb mixture, pressing to adhere.
- Step 4
- Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes, until golden and cooked through.
- Step 5
- While chicken bakes, slice slider buns in half. Spread about 2 teaspoons pesto on each bottom half.
- Step 6
- When chicken is done, place one piece on each bun bottom. Spoon 1 tablespoon marinara over each, then top with mozzarella.
- Step 7
- Place tops of buns on sliders. Arrange sliders in a baking dish. Brush melted butter over tops.
- Step 8
- Bake assembled sliders at 400°F (200°C) for 5 minutes, until cheese is melted and buns are slightly toasted.
- Step 9
- Garnish with parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
Make sure to press the panko and Parmesan mixture firmly onto each piece of chicken to ensure a thick, even crust. For the best results, use a high-quality marinara sauce and fresh mozzarella to maximize the cheesy, savory flavor of the sliders.
Varianten und Anpassungen
If you are short on time, you can skip the breading process and use rotisserie chicken tossed in pesto instead. For a different cheesy experience, feel free to substitute the mozzarella with provolone or fontina cheese, which melt beautifully and add a distinct sharpness.
Serviervorschläge
Serve these sliders warm alongside a small bowl of extra marinara for dipping. A garnish of fresh parsley adds a pop of color and freshness. They pair excellently with a side salad or some crispy potato wedges for a more substantial meal.
Save These Pesto Chicken Parmesan Sliders are guaranteed to be the highlight of your next gathering. With their crispy chicken and melted cheese, they offer a gourmet twist on a classic favorite that everyone will love. Enjoy the warm, cheesy goodness of every bite!
Recipe Help & Answers
- → Can I make these sliders ahead of time?
Assemble the sliders up to step 7, cover tightly, and refrigerate for up to 4 hours. Add the final 5-minute bake just before serving to ensure warm, toasted buns and melted cheese.
- → What's the best way to reheat leftover sliders?
Reheat in a 350°F oven for 8-10 minutes until warmed through. Avoid microwaving as the buns will become soggy and lose their texture.
- → Can I freeze these sliders?
Freeze assembled, unbaked sliders tightly wrapped for up to 1 month. Thaw overnight in the refrigerator, then bake as directed, adding 2-3 minutes to the final baking time.
- → What can I substitute for the pesto?
Sun-dried tomato spread, garlic butter, or roasted red pepper spread work well. You can also use store-bought or homemade marinara as the primary spread.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F when measured with a meat thermometer. The chicken should feel firm and the breading should be golden brown.