These Chicken Parm Sliders are a fun, delicious way to use your ZENB Sweet Carrot and Tomato Marinara Pasta Sauce. Get the classic flavor of Chicken Parm in bite-sized sliders packed with flavor.

• 1 egg, beaten
• 1 tablespoon water
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 pound chicken tenders, cut into 1-½ inch pieces (about 6 tenders)
• 1 package (12 ounces) Hawaiian sweet rolls
• 6 slices provolone cheese
• 1 cup ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 1 tablespoon unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh Italian parsley

INSTRUCTIONS

1.

Preheat oven to 375°F. Whisk egg and water in small bowl. Combine panko and Parmesan in separate shallow dish. Add chicken to egg mixture; mix to coat completely. Gently press all sides of chicken into breadcrumb mixture. Place on baking sheet lined with parchment. Lightly spray chicken with 100% olive oil spray. Bake 15 minutes, turning once, until chicken is cooked through and golden brown. (165°F)

2.

Meanwhile, cut rolls in half horizontally without separating. Arrange bottom half of rolls in 13x9-inch baking dish. Layer with provolone and chicken. Spoon ZENB Sauce evenly over chicken; cover with top half of rolls.

3.

Combine butter, garlic and parsley in small bowl. Brush tops of rolls with butter mixture. Bake 7-10 minutes or until golden-brown and heated through. Carefully pull apart each slider to serve.