Cheesy Garlic Pesto Chicken Sliders
User Reviews
5
Cheesy Garlic Pesto Chicken Sliders
Description
Cheesy Garlic Pesto Chicken Sliders feature a sturdy slider roll base soaked lightly with basil pesto and loaded with shredded chicken and melted mozzarella. The top halves of the rolls are spread with more pesto and brushed with a mixture of melted butter, finely minced garlic, and fresh parsley before baking. The sliders bake covered, allowing the cheese to melt thoroughly while the garlic butter browns the roll tops.
The interplay of the creamy mozzarella and fresh herbal pesto with the tender chicken offers a layered flavor experience. The garlic butter accentuates the bread’s crust, adding a crisp, aromatic finish. Baking the sliders as a whole slab helps meld the flavors.
These sliders serve nicely as party appetizers or a convenient weeknight meal. They pair well with simple sides like salad or chips. The recipe makes 12 sliders, appropriate for about 6 servings if two sliders each are served. The sliders can be doubled easily by using larger baking sheets without changing baking time.
Because it uses cooked shredded chicken, preparation is straightforward and mainly involves assembly and baking. The garlic butter topping can be adjusted to taste, and fresh herbs enhance aroma. The sliders maintain their texture and flavor well if kept covered during baking.
Ingredients
- 12 count package slider roll
- 6 Tbsp butter melted, unsalted
- 4 cloves garlic finely minced
- 2 tsp minced fresh parsley
- 2/3 cup basil pesto homemade or store-bought (divided)
- 2 cups chicken a rotisserie chicken is great for this, cooked and shredded
- 1 1/2 cups mozzarella cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a 9×13" baking pan. Set aside.
- Add unwrapped package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.
- Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan.
- In a small mixing bowl, combine melted butter, minced garlic, and parsley. Set aside.
- Spread half of the pesto over the bottom half of the rolls in the baking pan.
- Add shredded chicken on top of the pesto, then top that with the shredded cheese.
- Spread remaining pesto over the cut side of the top half of the rolls, then add top half of rolls, cut side down, on top of the cheese.
- Brush garlic butter mixture over the top of the rolls, then sprinkle with salt and pepper if desired.
- Cover loosely with foil and bake in preheated oven for 10 minutes. Uncover and bake another 5-10 minutes, or until hot and cheese is fully melted.
Notes
- This recipe makes 12 sliders, roughly serving 6 people with 2 sliders each, but portions can be adjusted.
- For double the quantity, bake two packages of rolls on a larger rimmed baking sheet; baking time remains the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 477mg | 20% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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