# What you need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 12 pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper
→ Breading
06 - 1 cup panko breadcrumbs
07 - 0.5 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs
→ Assembly
09 - 12 mini brioche slider buns
10 - 0.5 cup basil pesto
11 - 1 cup marinara sauce
12 - 1.5 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley, optional
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until evenly coated.
03 - In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
04 - Dredge each chicken piece in the breadcrumb mixture, pressing firmly to ensure coating adheres on all sides.
05 - Arrange breaded chicken pieces on the prepared baking sheet. Bake for 15 to 18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice each brioche slider bun in half horizontally. Spread approximately 2 teaspoons of basil pesto on each bottom half.
07 - Place one baked chicken piece on each pesto-spread bun bottom. Spoon 1 tablespoon marinara sauce over each chicken piece, then top with mozzarella cheese.
08 - Place the top half of each bun on the slider. Arrange all assembled sliders in a baking dish. Brush melted butter evenly over the top of each slider.
09 - Bake assembled sliders at 400°F for 5 minutes until cheese is completely melted and bun tops are lightly toasted.
10 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm.
