Chicken Parmesan Sliders

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I pretty much like anything between bread. I really really like mini versions of my favorite dishes. So I was watching some show and they had this huge and glorious chicken parmesan sandwich, almost like a hoagie. I was mesmerized by it but at the same time a little overwhelmed even by looking at it! So naturally I think well I need one of these just on a small scale. That’s how chicken parmesan sliders came to be. I usually make a great quick tomato sauce using grape tomatoes for this recipe but since this was kind of last minute I used canned which just adds to the cooking time, So feel free to swap out for fresh using this recipe. I will say this the only thing that it was missing was some basil and some heat. Don’t forget your basil like I did guys! Try it out and let me know what you think.

Also a side note is you let your chicken you’re frying sit with the breading on it for 15-20 minutes prior to frying you’ll never lose the batter again!

Ingredients

• 3 chicken breast, cut into 4 quarters, pounded.
• 12 white house rolls, split
• 28oz can crushed tomatoes
• 6 cloves garlic, minced
• 2Tb herbs de provence
• 1Tb crushed red pepper flakes
• 2Tb parsley
• 2Tb olive oil
• 4 oz fresh mozzerella
• 1/2c grated parmesan
• Salt
• Pepper
• Garlic Powder
• 3c Cooking Oil
• 1-2c fine bread crumbs
• 1/2c flour
• 2 egg + 2Tb cream, beaten

Directions

• Start off by seasoning chicken generously with salt and pepper. Coat chicken with egg and cream. While that is sitting together get your dry dredge ready.
• Combine bread crumbs, with flour, 1 Tb herbs de provence, garlic powder, parsley , 1/4c grated parmesan, followed by 1 tsp salt and pepper. Mix together.
• Coat chicken in bread crumb, pressing firmly so it adheres to chicken. Then let chicken sit 15- 20 minutes.
• While the chicken is sitting. Make your marinara.
• Start off by adding olive oil to a warm pan, followed by garlic, and crushed red pepper flakes. Let that sit in the medium heated oil for 5 minutes. Do not let garlic burn.
• Add tomatoes and bring to a boil and reduce to a simmer. Add in salt and pepper to taste along with 1Tb herbs de provence. Simmer for 15 minutes.
• In a pan add enough cooking oil to shallow fry chicken. Once temperature is up to 350. Add in chicken and cook for 5-7 minutes on each side depending on thickness. Once chicken is cooked place on baking rack to drain excess oil.
• Once all the chicken is cooked, split and toast bread. Top chicken with mozzarella cheese and bake to melt for about 3 minutes. Top with a generous amount of sauce. Top that with all leftover parmesan and parsley. Finish with the top bun and enjoy!