Grilled Chicken Parm Sliders Recipe

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These Grilled Chicken Parm Sliders just slid into your playbook for gameday hosting. Mini breaded chicken breast grilled on your favorite Char-Broil griddle then topped with marinara, mozzarella, and parmesan. Plus King’s Hawaiian Savory Butter Rolls slathered with homemade garlic butter.  No matter how many mouths you have to feed, you’ll keep everyone happy—because a happy mouth is a mouth full of food, and a mouth full of food can’t talk trash on your team after they throw their third pick of the game.

PREP TIME

40 mins

COOK TIME

15 mins

SERVINGS

6

Ingredients

Chicken Parm Sliders

  • 2 chicken breasts
  • 1/2 cup flour
  • 3 eggs, beaten
  • 2 cups plain panko
  • 1 Tbsp garlic powder + more for chicken
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 tsp crushed red pepper
  • 1 tsp salt + more for chicken
  • 1 tsp pepper + more for chicken
  • Oil for cooking chicken on griddle
  • Marinara sauce, for topping chicken
  • 4 oz freshly shredded Parmesan cheese
  • ~8 oz freshly shredded whole milk low-moisture mozzarella
  • (1) 12 pk King’s Hawaiian Savory Butter Rolls
  • Garlic Herb Butter

 

Garlic Herb Butter

  • 2 sticks salted butter, melted
  • 4 garlic cloves, minced
  • 2 Tbsp fresh parsley, finely chopped
  • 1/2 tsp pepper

Grilled Chicken Parm Sliders in a closeup shot with one slider in the center front

COOKING INSTRUCTIONS:
Grilled Chicken Parm Sliders

Chicken Parm Sliders

  1. Tenderize chicken breasts to 1/2” thick. Then slice each breast into 6 equal pieces (for a total of 12 pieces). Season chicken pieces to taste with garlic powder, salt, and pepper.
  2. Place flour, eggs, and Panko in separate bowls. Season panko with 1 Tbsp each of garlic powder, oregano, and basil, then 1 tsp each of crushed red pepper, salt, and pepper.
  3. Working one piece of chicken at at time, dredge in flour, then eggs, then panko. Set dredged pieces on parchment paper.
  4. Preheat grill to medium heat.
  5. Spread a generous amount of oil over the areas of the griddle where you’ll be cooking the chicken. Place chicken on griddle and cook for about 3-4 mins. Flip chicken then immediately top with sauce, Parmesan, and mozzarella to taste. Close griddle and cook for another 3-4 mins, or until cheese is melted and chicken is cooked through to 165ºF. Remove chicken from griddle and transfer to oven on lowest heat setting until ready to serve.
  6. Using a little bit of water and a grill scraper, scrape off any food fragments. Return heat to medium.
  7. While keeping all rolls connected, slice sheet of rolls in half height-wise. Slather garlic butter on cut sides of rolls.
  8. Brown the cut sides of both roll halves on the griddle for 2-4 mins, or until beginning to get golden brown spots. Remove rolls from grill. Gently separate rolls into individual roll crowns and heels to be ready for building the Chicken Parm Sliders.
  9. To build Chicken Parm Sliders: Top with each roll heel with 1 piece of Chicken Parm, then top with a roll crown. Slather all roll crowns with a generous amount of Garlic Herb Butter. Serve immediately.

 

Garlic Herb Butter

  1. Combine all ingredients in a small bowl. Stir until well-combined. Set aside until ready to use.

PAIRINGS:
Grilled Chicken Parm Sliders

Chianti Classico

Pilsner

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