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Chicken Parmesan Sliders

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Prep Time: 50 minutes

Cook Time: 15 minutes

Serves: 8 Sliders

INGREDIENTS

ARRABIATA SAUCE:
2 Tbsp. Olive Oil
1 ½ tsp. Crushed Red Pepper Flakes
½ cup Small Diced Onion
1 ½ tsp. Minced Garlic
¼ cup Chicken Broth
1 Tbsp. Italian Seasoning
½ tsp. Sugar
1 can (15 ounce) Tomato Puree

GARLIC ASIAGO BUTTER:
¼ cup Butter, softened
2 tsp. Roasted Garlic
¼ cup + 1 Tbsp. Shredded Asiago Cheese

SLIDERS:
10 each Pretzilla Mini Buns
1 lb Boneless Skinless Chicken Breasts
1 tsp. Dried Oregano
1 cup All-Purpose Flour
2 each Eggs
1 cup Vegetable Oil
to taste Kosher Salt and Pepper
2 slices Provolone Cheese slice, quartered
½ cup Shredded Mozzarella Cheese
2 cups Baby Arugula

PREPARATION

  • ARRABIATA SAUCE:
  • Combine oil, red pepper flakes, onion, and garlic in a small saucepan over medium heat and cook gently 3-4 minutes or until onion begins to soften.
  • Add broth, Italian seasoning, sugar, and tomato puree and simmer 5-7 minutes, stirring occasionally. Set sauce aside and keep warm.
  • GARLIC ASIAGO BUTTER:
  • SLIDERS:
  • Cut 8 of the Pretzilla Mini Buns in half horizontally and spread scant tablespoon asiago butter on cut sides of each bun.
  • Arrange buns, butter side up, on a baking sheet; cover with plastic wrap and set aside.
  • Slice chicken into 8 thin cutlets of about 2 ounces each that will fit nicely on buns and set aside in refrigerator.
  • Cut remaining 2 Pretzilla Mini Buns into quarters and place in a food processor with dried oregano. Process until fine crumbs form and pour into a shallow dish.
  • Place flour in a shallow dish. Combine eggs with 2 tablespoons of water in a shallow dish and whisk until combined.
  • Pour ¼-inch depth of vegetable oil into a large sauté pan over medium-high heat and heat to 350°F.
  • Preheat broiler on high setting.
  • Season chicken with salt and pepper. Dredge chicken, one piece at a time, in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
  • Fry chicken for about 2 minutes per side or until golden brown and crisp. Remove to a baking sheet and immediately top each with mozzarella and provolone.
  • While chicken is frying, place baking sheet of buns under broiler 1-2 minutes or until toasted golden brown.
  • Place 1 tablespoon sauce on bottom bun, top with chicken and place 1 tablespoon sauce on top of chicken. Top with arugula. Close sandwich and serve.