Italian Chicken Sliders
These Italian chicken sliders are pull-apart sliders stuffed with juicy chicken, creamy ricotta, marinated artichokes, spinach, and melty mozzarella, with a pop of sweet peppers in every bite.
Prep Time
0h 25m
Cook Time
0h 15m
Ingredients
14
Yield
12 servings
Calories
183 kcal
Method
Step-by-step instructions
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease or line a 9×13-inch baking dish.
Toss shredded chicken with 1 tablespoon olive oil if desired; set aside.
In a small bowl, stir together ricotta cheese, 2 tablespoons chopped artichokes, 2 tablespoons Parmesan cheese, salt, and black pepper until smooth; set aside.
Slice rolls in half horizontally, keeping the top and bottom halves intact. Spread garlic dip over cut side of bottom half. Add a layer of spinach. Spread ricotta mixture over spinach.
Evenly scatter shredded chicken on top. Distribute the remaining artichoke hearts and sweety drop peppers. Lay down fresh mozzarella slices and sprinkle with remaining Parmesan cheese.
Place the top rolls on. Brush tops with olive oil or melted butter. Sprinkle with garlic salt. Cover loosely with foil.
Bake in the preheated oven until mozzarella melts and sliders are warmed through, 12 to 15 minutes.
Slice into individual sliders, drizzle with balsamic glaze, and enjoy warm.
Cook it tonight. Save it forever.
Add this recipe to your KitchenPocket cookbook and Cheffy will scale it, plan around it and generate a shopping list.