1 Fairway fresh, salted mozzarella, cut into slices
½ bunch Fresh Italian parsley, finely chopped
1 Tbsp Butter, melted
Grated parmesan cheese
1Slice tenders into halves, set aside.
2On a parchment lined baking sheet, arrange the bottoms of the potato rolls so they are spaced evenly. Spoon half the sauce over the bun bottoms, then arrange the chicken finger halves on each bun. Top with the slices of mozzarella, then spoon the other half of the sauce over the cheese.
3Brush the bun tops with melted butter. Sprinkle coated buns with parmesan and parsley.
4Bake sliders at 425 degrees about 10 minutes, until cheese is melted and chicken is warmed through.