Quarantine Cooking Vol. 8

Pesto Chicken Sliders

Friends, this was such a fun recipe and Henry is a huge fan of anything with pesto!

Take about two lbs of the chicken cut of your choice and cook it in whichever way is most easy for you. You can stick it in the instantpot, you can let it slow cook in your crock pot or you can let the chicken bake in the oven. I opted for the oven – for reference, we used frozen chicken cutlets (about 4 big pieces) in the oven. On a baking sheet, I lined it with foil and cooked the chicken for 30 min on 350. However you cook it, that’s just step one.

Shred or chop chicken, season it however you like – my go to is salt, pepper and garlic powder, and then set it aside.

Grab Hawaiian slider buns and lay the bottom of the buns in the bottom of a greased 9X13.

Spread pesto across the buns.

Layer your chicken across your dish – don’t worry about it being perfect, dear friends.

Layer tomato slices or halved cherry tomatoes on top of the chicken – just use whatever you have on hand. If you remember to lightly salt the tomato, you will be pleased with yourself. If you’re a weirdo who doesn’t like tomatoes, you can of course leave this off but not in my house.

Sprinkle shredded mozarella across the dish – there is no such thing as too much cheese.

Place the top half of your buns on top lining it up as best you can with the bottom piece but don’t fret too much!

Mix melted butter, grated parm and minced garlic and brush the tops of your buns with mixture.

Bake in oven for 15-20 min on a middle rack of your oven.

Slice up your sliders and enjoy!