Chicken Parm Sliders With Garlic Bread Ciabatta Buns Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
• Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

Steps:

• Position racks in the upper third and center of the oven and preheat the broiler. Line a rimmed baking sheet with parchment paper.
• Place the Parmesan in a mini food processor and grind into a snow-like powder. You should have at least 1 1/4 cups. Set aside.
• Set up a breading station with 3 pie plates or shallow bowls. Combine the flour, kosher salt, pepper and 1 tablespoon of the garlic powder in the first pie plate; stir with a fork.
• Beat the eggs with 2 tablespoons water in the second pie plate.
• Combine the panko with 1/2 cup of the ground Parmesan in the third pie plate and stir with a fork.
• Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the remaining chicken breasts to make a total of 6 thin pieces. Cut each piece in half crosswise to make a total of 12 mini cutlets.
• Working in an assembly line, dredge each cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Then dredge in the Parmesan breadcrumbs and turn to coat both sides. Transfer to the parchment-lined baking sheet.
• Heat 1/2 inch of olive oil in a large skillet over medium heat until shiny. Working in batches if necessary, add the cutlets in a single layer and cook until golden brown and crispy, 2 to 3 minutes per side. Remove and discard the parchment from the baking sheet and replace it with a wire rack. Transfer the fried cutlets to the prepared baking sheet.
• Make the compound butter: Combine the garlic with the butter, 1/4 cup of the ground Parmesan, and the remaining 1 tablespoon garlic powder in a small bowl. Stir together with a spoon until well combined.
• Place the ciabatta rolls on a rimmed baking sheet. Spread the compound butter on the split sides. Broil on the center rack until golden brown and toasted, 1 to 2 minutes. Remove the buns to a work surface.
• Remove the wire rack from the baking sheet and wipe the baking sheet clean. Place the cutlets on the baking sheet and top each with about 2 tablespoons of the tomato sauce and the mozzarella rounds. Broil on the upper rack until the tops are bubbly and the mozzarella is melted and golden, 2 to 3 minutes.
• Meanwhile, heat the remaining sauce in a small saucepan over medium heat until warm. Divide among 4 ramekins.
• To plate, carefully transfer the cutlets with a spatula to the bottom buns, sprinkle each with 2 teaspoons of the ground Parmesan and the basil. Close the sliders and serve with the warmed tomato sauce. Enjoy!

Steps:

• Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

Steps:

• Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
• Repeat with the remaining chicken.
• Heat the oil in a pan over medium heat to 350˚F (180˚C).
• Preheat oven to 350°F (180˚C).
• Fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
• Push the rolled chicken strips into a baguette piece.
• Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara!
• Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
• Enjoy!