Italian Chicken Sliders
Ingreadient
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1 rotisserie chicken, shredded
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1 tablespoons olive oil (optional)
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1 cup ricotta cheese
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1/2 cup chopped marinated artichoke hearts, divided
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1/2 cup shaved Parmesan cheese, divided
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1 pinch salt and freshly ground black pepper
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1 (12 count) package slider buns
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2 tablespoons garlic aioli, such as Trader Joe’s® Garlic Dip, or more as needed
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1 cup fresh spinach
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1/2 cup sweety drop peppers
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6 slices mozzarella cheese, or more as needed
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1 tablespoon olive oil or melted butter, as needed, for brushing
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garlic salt to taste
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balsamic glaze (optional)
Direction
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Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease or line a 9×13-inch baking dish.
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Toss shredded chicken with 1 tablespoon olive oil if desired; set aside.
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In a small bowl, stir together ricotta cheese, 2 tablespoons chopped artichokes, 2 tablespoons Parmesan cheese, salt, and black pepper until smooth; set aside.
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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.
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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.
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Place the top rolls on. Brush tops with olive oil or melted butter. Sprinkle with garlic salt. Cover loosely with foil.
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Bake in the preheated oven until mozzarella melts and sliders are warmed through, 12 to 15 minutes.
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Slice into individual sliders, drizzle with balsamic glaze, and enjoy warm.
