Baked Chicken Parmesan Sliders

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Baked Chicken Parmesan Sliders
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Prep Time 10 minutes Cook Time 23 minutes

Who doesn't love Chicken Parmesan? Crispy chicken slathered with tangy marinara sauce and covered with a gooey blanket of cheese. This retro dish has always been one of my favorites and a "go to" meal when it comes to needing a meal I know everyone young and old will eat. Thankfully, this recipe is also healthier than the original. Simple, delicious, and certainly cheesy, this recipe will be on your family's favorite list for a long time.

What you'll need

  • 4 small chicken breasts
  • 1 cup grated parmesan
  • 1/2 cup bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup flour
  • cooking oil spray
  • 1 cup marinara sauce
  • 8 slices provolone
  • 8 slider buns
Notes:

makes 8 sliders

How to make it

  1. Preheat oven to 425°F. Prepare a baking sheet by lining it with parchment paper or foil. 

  2. With a knife, slice chicken breasts in half widthwise. Set aside until needed.

  3. On a plate, combine parmesan cheese, breadcrumbs, salt, oregano, and pepper. In a bowl, combine egg and water and whisk until combined. On another plate, place the flour.

  4. To "bread" the chicken breast: Dip one chicken piece in the flour coating it completely. Next dip it in the egg wash and then the breadcrumb mixture. Press the breadcrumbs onto the chicken to fully coat. Place on the prepared baking sheet. Repeat with the remaining chicken pieces. Lightly spray each piece with cooking oil spray.

  5. Place the chicken in the oven and bake for 20 minutes. Remove the chicken and top each chicken piece with 2 tablespoons of marinara sauce and a slice of provolone cheese. Place back in the oven under the broiler and broil until the cheese is melted, about 2 to 3 minutes.

  6. Once the cheese is melted, remove the chicken from the oven. Place a piece of chicken on a slider bun and serve.

     

     

     

    Read more of Meredith's writing and recipes at InSockMonkeySlippers.com
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