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Pesto Chicken Parmesan Sliders

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  • 1 pound boneless skinless chicken thighs, cut into pieces
  • 2 eggs lightly beaten
  • 1 cup panko bread crumbs
  • ½ cup seasoned fine breadcrumbs
  • 2 tablespoons flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 9 to 12 Hawaiian bread dinner rolls or slider buns
  • 2 cups freshly grated provolone cheese
  • 2 cups marinara sauce
  • 1/2 cup pesto
  • parmesan cheese for sprinkling


  • Preheat the oven to 375 degrees F. Take the chicken and cut it into pieces based on the size of your slider buns. I cut the thighs into halves or thirds.
  • In a bowl, whisk together the eggs. In another bowl, stir together the bread crumbs, flour, basil, salt and pepper.
  • Heat a large oven-safe skillet over medium heat. Add 1 tablespoon of the olive oil. Take the chicken and coat it in the beaten egg then dredge it through the bread crumbs, pressing gently to adhere. Place the chicken in the skillet. You just want to cook it until the bread crumbs brown on both sides, about 2 minutes per side. Repeat with the remaining chicken. Once the chicken is finished, place it in the oven and bake it for 15 minutes, or until cooked through the center.
  • While the chicken is baking, prepare the rest of the sliders. Grate your cheese and slice open your slider rolls. Place the slider rolls on a baking sheet. Spread marinara sauce on the bottom slider bun and add a spoonful of pesto. Add a little sprinkle of cheese. Top each with a piece of chicken, then cover it with more marinara, a touch more pesto, and a big handful of cheese. Gently place the top bun on top.
  • Bake the sliders for 10 to 15 minutes, just until the cheese melts. When the come out of the oven, you can add on a big basil leaf depending on how much you love basil. Serve immediately with an extra sprinkle of parmesan!

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