# What You Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into 12 pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Breading
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs
→ Assembly
09 - 12 mini brioche slider buns
10 - 1/2 cup basil pesto
11 - 1 cup marinara sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until evenly coated.
02 - In a shallow dish, combine panko breadcrumbs, grated Parmesan, and dried Italian herbs. Dredge each chicken piece in the breadcrumb mixture, pressing firmly to ensure coating adheres properly.
03 - Arrange breaded chicken pieces on the prepared baking sheet in a single layer. Bake for 15 to 18 minutes until golden brown and cooked through.
04 - While chicken bakes, slice all slider buns horizontally in half. Spread approximately 2 teaspoons of basil pesto onto each bottom half.
05 - Place one piece of cooked chicken onto each pesto-lined bun bottom. Spoon 1 tablespoon of marinara sauce over each chicken piece, then top with shredded mozzarella cheese.
06 - Top each slider with the upper bun half. Arrange all assembled sliders in a baking dish. Brush melted butter evenly over the top of each slider.
07 - Bake sliders at 400°F for 5 minutes until cheese is fully melted and buns are lightly toasted.
08 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately while warm with extra marinara sauce for dipping.
