Chicken Pesto sliders with leftover garlic knots
Skillet baked chicken thighs, basil pesto, mozzarella and sun dried tomatoes are sandwiched between homemade garlic knots. Delicious and easy chicken pesto sliders with leftover garlic knots are great for lunch, dinner or your next game day.
Ingredients
Chicken pesto filling
- 1 and ½ cups chopped cooked chicken
- 1 cup shredded mozzarella cheese
- 5 tablespoons basil pesto
- 1 tablespoon chopped drained sun dried tomatoes
Additional ingredients
- 8 homemade garlic knots
- 1 to 2 tablepsoons grated parmesan cheese
- raw or steamed veggies to serve on the side
Instructions
Make chicken pesto filling
- Stir all chicken pesto filling ingredients together in a bowl.
Assemble Chicken Pesto sliders with leftover garlic knots
- Preheat oven to 400 degrees F.
- Slit 8 garlic knots in half, place the bottom halves in a medium sized cast iron skillet (or any other oven safe skillet), trying to snug them in place. Spread chicken pesto mixture evenly over top and then close with the top halves. Sprinkle grated parmesan on top. Wrap pan loosely with foil and bake for about 20 minutes, until cheese melts.
- Serve chicken pesto sliders hot / warm.
To meal prep chicken pesto sliders with leftover garlic knots
- Bake and cool sliders to room temperature. Place them in a covered container and store in refrigerator for up to 4 days.Place required number of sliders in a microwave safe plate and microwave until hot and serve with veggies of your choice and then pack into Lunch boxes.
Notes
To cook chicken,
Toss couple of boneless, skinless chicken thighs with a teaspoon of olive oil, a pinch of salt and pepper. Bake in a preheated 400 degree oven for about 18-20 minutes, until cooked through (alternatively, cook over the stove top over medium heat on both sides). Cool and cut chicken into small chunks.
If you are in a time crunch, then leftover rotisserie chicken will work too