Chicken-Parmesan Meatball Sliders
Need a delicious dinner that’s easy enough for everyday but clever enough for entertaining? These chicken Parmesan sliders are the perfect solution, packed with zesty tomato sauce, hearty chicken meatballs and gooey cheese — plus a generous topping of garlic butter.
Ingredient
- 1 lb ground chicken
- 1 egg
- 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
- 1/3 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil leaves
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon Italian herb seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- Sliders
- 1 package (12 oz) 12-count dinner rolls (not pulled apart)
- 1 cup Muir Glen™ Organic Pasta Sauce Tomato Basil
- 4 deli slices (about 0.75 oz each) mozzarella cheese
- Topping
- 3 tablespoons butter, melted
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon chopped fresh basil leaves
- 2 teaspoons finely chopped garlic
Direction
- Heat oven to 375°F. Line 13x9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Divide mixture into 12 (2-inch) meatballs (about 3 tablespoons each); place in dish. Bake 20 to 25 minutes or until no longer pink in center (at least 165°F).
- Transfer meatballs to plate; discard foil. Slice sheet of dinner rolls in half horizontally; place bottom half in glass baking dish. Place meatball on each roll bottom. Spoon pasta sauce over meatballs; top with sliced mozzarella cheese. Place top half of rolls over cheese.
- In small bowl, mix Topping ingredients. Brush mixture over tops of rolls. Bake 15 to 18 minutes or until rolls are golden brown and cheese is melted. Let stand 5 minutes; cut into individual sliders, and serve.
