Chicken Parme­san Slider Bake

Country Woman - - FRONT PAGE - —NICK IVERSON

Slid­ers are the per­fect fin­ger food for any get-to­gether, and this fla­vor­ful chicken Parme­san ver­sion won’t dis­ap­point.

PREP: 20 MIN. • BAKE: 25 MIN. MAKES: 1 DOZEN

24 oz. frozen breaded chicken ten­ders 1 pkg. (12 oz.) Hawai­ian sweet rolls 1 pkg. (7¹ ₂ oz.) sliced pro­volone and moz­zarella cheese blend

1 jar (24 oz.) mari­nara sauce

TOP­PING

¹ ₂ cup but­ter, cubed

1 tsp. gar­lic pow­der

1 tsp. crushed red pep­per flakes

¹ ₄ cup grated Parme­san cheese 2 Tbsp. minced fresh basil

1. Pre­heat oven to 375°. Pre­pare chicken ten­ders ac­cord­ing to pack­age di­rec­tions. Mean­while, with­out sep­a­rat­ing rolls, cut hor­i­zon­tally in half; ar­range roll bot­toms in a greased 13x9-in. bak­ing dish. Spread half of cheese slices over roll bot­toms. Bake un­til cheese is melted, 3-5 min­utes.

2. Layer rolls with half of sauce, chicken ten­ders, re­main­ing sauce and re­main­ing cheese slices. Re­place top halves of rolls.

3. For top­ping, mi­crowave but­ter, gar­lic pow­der and red pep­per flakes, cov­ered, on high, stir­ring oc­ca­sion­ally, un­til but­ter is melted. Pour over rolls; sprin­kle with Parme­san cheese. Bake, un­cov­ered, un­til golden brown and heated through, 20-25 min­utes. Sprin­kle with basil be­fore serv­ing.

TEST KITCHEN TIPS Din­ner rolls also work in place of Hawai­ian sweet rolls. Sneak a few slices of pep­per­oni or salami onto each roll. Chicken nuggets can be used in­stead of ten­ders. Re­duce the fat by us­ing half the quan­tity of but­ter. 1 SLIDER 402 cal., 23g fat (11g sat. fat), 62mg chol., 780mg sod., 34g carb. (10g sug­ars, 4g fiber), 17g pro.

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