# What You Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 12 pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Breading
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs
→ Assembly
09 - 12 mini brioche slider buns
10 - 1/2 cup basil pesto
11 - 1 cup marinara sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley, optional
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until evenly coated.
03 - In a shallow dish, combine panko, Parmesan, and Italian herbs. Dredge chicken pieces in breadcrumb mixture, pressing firmly to ensure coating adheres.
04 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
05 - While chicken bakes, slice slider buns horizontally in half. Spread approximately 2 teaspoons pesto on each bottom half.
06 - Place one cooked chicken piece on each pesto-lined bun bottom. Spoon 1 tablespoon marinara sauce over each piece, then top with mozzarella cheese.
07 - Place bun tops on sliders and arrange in a baking dish. Brush melted butter over the tops of all sliders.
08 - Bake assembled sliders at 400°F for 5 minutes until cheese is melted and bun tops are lightly toasted.
09 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while warm.
