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Chicken Parmesan Sliders

Chicken Parmesan Sliders

By Nichole Dailey

When you're looking for perfect party bites, these chicken parmesan sliders are the way to go because, really, who doesn't love chicken parm? We've upped the flavor quotient a bit with garlic butter, an easy pesto-mayo, and of course, some wood-fired flavor.

Prep Time

20 Min

Cook Time

40 Min


Signature Pellet Blend


This recipe serves:


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Units of Measurement:
2 boneless, skinless chicken breasts
1/2 Cup all-purpose flour
1 Teaspoon garlic powder
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
3 large eggs
1 Cup panko breadcrumbs
1/4 Cup finely grated Parmesan cheese
1 Teaspoon Italian seasoning
1/2 Cup avocado oil or other neutral frying oil
Garlic Butter
4 Ounce unsalted butter, melted
2 Tablespoon finely grated Parmesan cheese
1 garlic clove, minced
1 Teaspoon finely chopped fresh parsley
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1 12-count package Hawaiian sweet rolls
1/2 Cup mayonnaise
3 Tablespoon homemade or store-bought basil pesto
2 Cup homemade or store-bought marinara
12 Ounce mozzarella cheese, sliced thin


  • 1

    For the chicken breast: Place the chicken breast on a cutting board. Holding a long sharp knife parallel to the work surface, slice the breast in half. You will have four pieces of chicken. Place plastic wrap over the chicken and pound each piece until ¼-inch thick.

  • 2

    In a wide bowl or rimmed plate, combine the flour, garlic powder, salt, and pepper. Crack the eggs into a bowl large enough to hold a chicken cutlet and whisk well. In another wide bowl or rimmed plate, combine the panko, Parmesan, and Italian seasoning.

  • 3

    Dip a cutlet into the flour, followed by the egg, then coat it in the panko mixture, patting it on to ensure it sticks. Follow with remaining cutlets, then set aside until ready to fry.

  • 4

    Place a wire rack on a sided baking sheet. Heat the oil in a large, high-sided skillet over medium-high heat. When the oil is hot (325°F) add the chicken breast (you may need to do this in two batches depending on the size of your pan). Cook until golden brown on one side, 4 to 5 minutes. Flip and cook until golden brown and cooked through, another 4 to 5 minutes. Transfer the cooked chicken breast to the wire rack.

  • 5

    Preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes.

    400 ˚F / 204 ˚C

  • 6

    Meanwhile, make the garlic butter: In a small bowl, combine the melted butter, Parmesan, garlic, parsley, salt, and pepper. Set aside.

  • 7

    Make the sliders: Line a rimmed baking sheet with butcher paper or parchment paper for easy cleanup. Keeping the rolls attached, use a long serrated knife to slice off the tops of all 12 rolls in one fell swoop; you will have one large top section and one large bottom section. Transfer the bottom section to the prepared baking sheet and set the tops aside.

  • 8

    In a small bowl combine the mayonnaise and pesto and mix well. Brush the cut side of the rolls with the pesto mayo. Place the chicken cutlets on the bottom half and top with the marinara followed by sliced mozzarella.

  • 9

    Place the baking sheet directly on the grill grate and cook until the cheese is melted and the rolls are toasted, about 10 minutes.

    400 ˚F / 204 ˚C


  • 10

    Place the tops section of rolls back on and brush with the garlic butter. Cook until the tops are toasted, about 10 minutes. Carefully transfer the sliders to a cutting board, slice, and serve. Enjoy!

    400 ˚F / 204 ˚C


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