Chicken Parmesan Sliders With Marinara And Mozzarella
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Chicken · high-protein
878 cal
52g protein
73g carbs
42g fat
per serving · estimated
Ingredients
- 1 1/2 lb, frozen or fresh breaded chicken cutlets
- 6 small slider buns
- 3/4 cup marinara sauce
- 1 cup mozzarella, shredded
- 1/4 cup grated parmesan
- 1 tbsp, melted butter
- 1 tsp each dried oregano, garlic powder and red pepper flakes
Method (tap to check — screen stays awake)
- Heat the oven to 425F and bake the cutlets on a sheet pan for 14 minutes, flipping once, until the crust is crisp and they read 165F at the thickest point.
- Warm the marinara with the oregano and pepper flakes in a small pan while the chicken bakes.
- Split the slider buns as one slab, brush the cut faces with the melted butter mixed with garlic powder, and slide them into the oven for the last 3 minutes of the chicken bake so they toast at the edges.
- Cut each cutlet in half, sit it on the bottom buns, spoon on marinara and pile the mozzarella and parmesan over. Return to the oven for 3 minutes, just until the cheese blisters, then cap and cut apart.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.