Cheesy Garlic Pesto Chicken Sliders (Print Version)
# Ingredients:
01 -
12 slider rolls
02 -
6 tablespoons unsalted butter, melted
03 -
4 cloves garlic, finely minced
04 -
2 teaspoons minced fresh parsley
05 -
2/3 cup basil pesto, divided, homemade or store-bought
06 -
2 cups cooked and shredded chicken
07 -
1 1/2 cups shredded mozzarella cheese
08 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat oven to 375°F and lightly grease a 9×13" baking pan. Set aside.
02 -
Add unwrapped package of rolls to your cutting board and, using a serrated knife, carefully slice across the rolls horizontally while keeping one hand steady on top of the rolls. Once sliced, keep the rolls connected and lift the entire top section off the bottom section. Place the bottom section in the prepared baking pan.
03 -
In a small mixing bowl, combine melted butter, minced garlic, and parsley. Set aside.
04 -
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 with shredded cheese. Spread the remaining pesto over the cut side of the top half of the rolls and place the top half, cut side down, on top of the cheese.
05 -
Brush the garlic butter mixture over the top of the rolls and sprinkle with salt and pepper if desired.
06 -
Cover the sliders loosely with foil and bake in the preheated oven for 10 minutes. Uncover and bake for an additional 5-10 minutes, or until hot and the cheese is fully melted.
# Notes:
01 -
The recipe serves 6 people with a serving size of 2 sliders each. Adjust portions as needed.
02 -
To double the recipe, use a rimmed baking sheet large enough for two 12-count packages of rolls. Bake time remains the same.