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.
Chicken pesto filling
- 1 and 1/2 cups chopped cooked chicken
- 1 cup shredded mozzarella cheese
- 5 tablespoons basil pesto
- 1 tablespoon chopped drained sun dried tomatoes
- 8 homemade garlic knots
- 1 to 2 tablepsoons grated parmesan cheese
- raw or steamed veggies to serve on the side
Make chicken pesto filling
Assemble Chicken Pesto sliders with leftover garlic knots
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.
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