Shredded Chicken Parmesan Sliders

Ingredients

12 Sweet Hawaiian Rolls

3 cups Shredded Cooked Chicken Breast

3/4 cup Marinara Sauce

8 ounce Fresh Mozzarella (grated)

2 Tablespoons to 1/4 cup Fresh Basil (chopped)

Garlic Butter:

1/2 cup Butter

3 Garlic Cloves (minced) or 1/2 teaspoon Garlic Powder

1 teaspoon Dried Parsley

2 Tablespoons Parmesan Cheese

Instructions 

Preheat oven to 350 degrees. Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray. This is an important step because the cheese will melt and can stick to the foil. Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected. Place the bottom side of the rolls in the pan. Layer the shredded chicken over the rolls. Place marinara sauce over all of the chicken. Sprinkle with mozzarella cheese and fresh basil. I suggest using a block or ball of soft mozzarella cheese and grating it. It melts so much better than the pre-shredded mozzarella cheese in a microwave-safe bowl, melt the butter. Add the minced garlic, parsley, and parmesan cheese. Brush the butter mixture all over the rolls. Evenly spread it over the top and allow some of the butter mixture to drip to the base of the rolls. Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is melted. Uncover the foil and bake for 3 to 5 minutes longer. Serve hot!