chicken parmesan sliders
PREP TIME 30 mins, COOK TIME 55 mins
2 chicken breasts, about 5oz (140g) each
1⁄4 cup olive oil, for dipping, plus extra for frying and brushing
8 slider buns, 3–4in (7.5–10cm) in diameter
1 ball mozzarella cheese, drained and sliced
For the sauce:
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp chopped oregano
1 tsp chopped basil
2 tbsp tomato paste
14oz (400g) can chopped tomatoes
For the breadcrumb mixture:
2⁄3 cup breadcrumbs
1⁄3 cup all-purpose flour
1 cup grated Parmesan cheese
salt and freshly ground black pepper
1 For the sauce, heat a little oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes. Add the garlic and the herbs. Sauté for 2–3 minutes, or until the onions have softened. Add the tomato paste and continue to stir for 2–3 minutes. Add the tomatoes with their juices. Reduce the heat and simmer for 30 minutes, or until the sauce has thickened and the flavors have mellowed.
2 Meanwhile, preheat the oven to 350ºF (180ºC). In a medium bowl, mix the breadcrumbs, flour, Parmesan, and season to taste.
3 Cut each chicken breast into four pieces, so that each piece is roughly the size of the bun. Pour the oil into a bowl, dip the breasts in it, and then coat them in the breadcrumb mixture. Place them on a baking sheet lined with parchment paper. Bake for 15–20 minutes or until crisp, turning them halfway through to ensure they are evenly cooked.
4 Cut the buns in half. Fill each bun with 1 tbsp of tomato sauce, one piece of the baked chicken, and a thick slice of mozzarella. Brush the insides of the top halves of the buns with oil. Transfer the top halves, oiled-side up, and the sliders onto a baking sheet. Broil on very low heat for 2 minutes, or until the mozzarella melts and bubbles. Assemble the sandwiches and serve hot.