Chicken Parma Sliders
Australian Chicken Parma Sliders
A miniaturised, pull-apart version of Australia's pub-menu favourite — the Chicken Parmagiana (parmigiana). Crumbed chicken thighs in slider buns smothered with Napolitana sauce and melted mozzarella, baked in a tray and pulled apart.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Crumb the chicken: coat in flour, egg and breadcrumbs. Shallow fry until golden and cooked through. Slice into pieces to fit the sliders.
About 5 min
Slice the entire slab of slider buns in half horizontally (don't separate them). Place the bottom half in a buttered baking tray.
About 14 min
Layer: Napolitana sauce, chicken pieces, ham, mozzarella. Place the top buns back on.
About 14 min
Mix melted butter with garlic powder and oregano. Brush generously over the tops.
About 14 min
Cover with foil; bake at 180°C/350°F for 15 minutes. Uncover; bake 5 more minutes until the tops are golden. Pull apart and serve.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 26 g
- Carbs
- 48 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.