Pesto, Chicken, and Mozzarella Baked Sliders with Spring Greens

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

INGREDIENTS:

• 4 Tbsp. salted butter, melted

• 1 tsp. garlic powder

• 1 Tbsp. fresh parsley, finely minced

• 1 package Dave’s Killer Bread Rock ‘N’ Rolls®, cut in half

• ¼ cup fresh pesto

• 2 cups cooked shredded chicken, such as a rotisserie chicken

• 1 cup mozzarella cheese, shredded

• 2 cups fresh arugula

• 1 Tbsp. Lemon juice

• 1 Tbsp. extra virgin olive oil

Directions:

1. Preheat oven to 350F and lightly grease a 9x13-inch baking dish with butter or avocado oil.

2. In a small bowl stir together melted butter, garlic powder, and fresh parsley. Set aside.

3. Place bottom halves of rolls into prepared baking dish. Spread pesto on bottom halves of rolls and top with shredded chicken and mozzarella. 

4. Top with remaining halves of rolls and brush with melted butter and parsley mixture.

5. Tightly cover baking dish with aluminum foil and bake for 15-20 minutes, or until cheese is melted and gooey.

6. Meanwhile, prepare arugula. In a small bowl toss together arugula, lemon juice, and extra virgin olive oil. Set aside.

7. Remove foil and bake an additional 3-5 minutes, or until tops of sliders are golden. Remove from oven. Carefully remove top layer of slider rolls (it will be cheesy!) and spoon marinated arugula inside. Replace slider tops.

8. Remove from oven and enjoy immediately!