Mini brioche sliders packed with tender pesto chicken, marinara sauce, and melted mozzarella cheese.
# What You’ll 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)
# Directions:
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.
04 - Dredge chicken pieces in breadcrumb mixture, pressing firmly to ensure coating adheres properly.
05 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice slider buns in half horizontally. Spread approximately 2 teaspoons of basil pesto on each bottom half.
07 - Place one baked chicken piece on each pesto-spread bun bottom. Spoon 1 tablespoon marinara sauce over each chicken piece, then top with mozzarella cheese.
08 - Place bun tops on sliders. Arrange assembled sliders in a baking dish. Brush melted butter over the tops of buns.
09 - Bake at 400°F for 5 minutes until cheese is fully melted and bun tops are lightly toasted.
10 - Remove from oven and garnish with chopped parsley if desired. Serve warm.
