These tasty chicken sliders are dripping in Parmesan, mozzarella, and a rich tomato relish. Delicious morsels to delight the family.
300g Moy Park Breaded Mini Fillets
8 mini bread rolls
500ml tomato pasta sauce
200g mozzarella, grated
60g Parmesan, grated
3 tbsp butter, melted, plus extra for greasing
1 tsp garlic powder
1 tsp dried mixed herbs
Preheat the oven to 220˚C / 220˚C fan / gas mark 7. Arrange the Breaded Mini Fillets on a baking tray and bake for 12-15 minutes, until crisp and cooked through.
Grease a large baking dish with butter. Slice all of the rolls in half and place the bottom halves into the dish.
Spread over half of the tomato sauce. Top with the Breaded Mini Fillets and dot over the remaining sauce. Sprinkle over the Mozzarella and Parmesan.
Place the top halves of the buns over the cheese.
Melt the butter. Mix in the garlic powder and mixed herbs. Brush over the tops of the sliders.
Cover the dish with foil and bake for 20 minutes, removing the foil halfway through. Slice the sliders and serve hot.
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