Chicken Parmesan Sliders

Preheat oven to 450 degrees F.

For Marinara Sauce: In a medium sized saucepan over medium high heat add oil, onions and garlic. Saute, stirring occasionally until translucent, about 6-8 minutes.

Add tomatoes, basil, oregano, thyme, fennel seeds, red pepper flakes, and salt. Stir to combine and continue cooking over low heat for 15 minutes. Season to taste. Keep warm.

For Chicken: Place chicken on a cutting board and slice each breast half lengthwise into 2 thin cutlets. Slice each cutlet into 2 smaller pieces. Place a cooling rack over a baking sheet and set aside.

In three separate shallow dishes place (1) panko, (2) eggs, and (3) flour, Parmesan cheese, basil, oregano, and a 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large saute pan over medium high heat, add the olive oil. Dredge the chicken pieces first in the flour mixture then the eggs and finally the panko. Pan fry the chicken for about 2-3 minutes per side or until lightly browned and the chicken is cooked through.

Remove to cooling rack and sprinkle lightly with salt. Continue frying chicken in batches until all have been cooked.

To assemble the sliders, leave chicken on the baking rack on top of the baking sheet and top each piece with about 2 tablespoons each of the marinara sauce and mozzarella cheese. Bake in oven until cheese is melted; about 3-5 minutes. Remove chicken from oven and place in buns. Serve.

cook's notes

To make Chicken Parmesan Sliders ahead of time, prepare the chicken and marinara sauce, cool and package for the refrigerator until dinner time.

Reheat the chicken topped with the marinara sauce and cheese in a 400 degrees F oven for about 10 minutes before serving on buns.