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Friday, August 8, 2014

Chicken Parmesan Sliders

I very rarely get to have a sandwich for dinner and even when I do it's not the kind of sandwich where you just slap some meat and bread together and eat. No, if I'm going to have a sandwich for dinner it's going to be something more sophisticated.

I love little sliders. I sometimes make burger sliders or meatball sliders for dinner and at lunch we occasionally have ham and cheese sliders. I like to use the King's Hawaiian sweet rolls. They are just the right size for sliders and they're sturdy but still soft. The best part is they have just a hint of sweetness that I really love in bread.

These sliders aren't incredibly difficult. The chicken is like a tiny version of my chicken Parmesan. The recipe is the same but you cut the chicken into small pieces that will fit on the little rolls. They come out a bit like chicken Parmesan nuggets. You could probably serve them as nuggets, just dip them in marinara sauce instead of honey mustard or barbecue sauce.

I only used two chicken breasts but it made enough for at least a dozen sliders. I wound up freezing about half of them. I'll let you know how it goes when I reheat them in a few weeks.

Chicken Parmesan Sliders

Source: Totally Original

2 boneless, skinless chicken breasts, cut into 4-6 small pieces, about the size of the rolls
salt and pepper
1 egg
1/2 cup Parmesan, grated (the stuff in the can is fine)
1/2 cup Italian seasoned panko bread crumbs
1/4 cup vegetable oil
1 package slider rolls (I like King's Hawaiian rolls)
spreadable butter or olive oil spray
4 oz mozzarella cheese (sliced is better but shredded works too)
1 cup marinara sauce (out of a jar is fine)
Parmesan, grated

Cut your chicken into pieces and sprinkle with salt and pepper.

In a quart or gallon size zip top bag combine the 1/2 cup Parmesan and the bread crumbs and shake to mix. Beat the egg in a small bowl.

Heat the oil in a large skillet over medium heat. Dip the chicken pieces in the egg and then drop them into the bag with the bread crumb mixture and shake to coat.

Shake off the excess bread crumbs and gently place the chicken pieces into the hot oil. Cook the chicken for about 4-6 minutes, until the edges of the breading are just turning golden brown.

Use a pair of tongs to flip the pieces and cook another 4-6 minutes on the other side.

Transfer the chicken to a plate (best if it's lined with paper towels but we were out this time) and set aside.

You may have to do this in batches. I had 15 pieces of chicken so it took me 4 batches to cook all of the chicken.

To serve slice the rolls or slider buns and spread some butter on the inside of each half.

Place butter side down in a clean skillet over medium heat and cook until golden brown and slightly crispy.

Immediately transfer the bread to a plate and sprinkle with mozzarella. Add a piece of chicken and a spoonful of marinara sauce (I like mine cold but you could warm it in the microwave) and a sprinkle of Parmesan cheese.

Serve warm with french fries.

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