Italian-American · Sandwiches & Pizza
Chicken Pesto Garlic Knot Sliders
Makes 8 sliders · Prep: 30 minutes · Cook: 40 minutes · Total: 1 hour 10 minutes
I wanted the garlic knot to be part of every bite, with all that buttery garlic on the outside and sauce soaking into the cut side. There’s crisp chicken in there, too, under melted provolone. The spicy vodka sauce and pesto get a little messy together. I’m fine with that, though I do put extra napkins out.
Buy large prepared garlic knots if you don’t feel like making dough. You need enough room to split and fill them without the whole thing falling apart.
Ingredients
Spicy vodka sauce
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- ½ teaspoon Calabrian chile paste, plus more to taste
- ¼ cup vodka, or water
- 1 (14-ounce) can crushed tomatoes
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
Crispy chicken
- 1½ pounds boneless, skinless chicken breasts
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 1½ cups panko breadcrumbs
- ½ cup finely grated parmesan
- Neutral oil, for shallow-frying
Garlic knots
- 1 pound refrigerated pizza dough, at room temperature
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, finely grated
- 1 tablespoon chopped parsley
- 2 tablespoons finely grated parmesan
For assembly
- 8 slices provolone
- ½ cup basil pesto
- Extra grated parmesan, for serving
Instructions
- 1
Make the vodka sauce
Heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook for 30 seconds. Stir in the tomato paste and Calabrian chile and cook for 1 minute. Add the vodka and simmer until nearly evaporated, then add the crushed tomatoes and salt. Simmer for 12 minutes. Stir in the cream and cook for 2 minutes more.
- 2
Shape the garlic knots
Heat the oven to 400°F / 205°C. Divide the pizza dough into 8 pieces. Roll each into an 8-inch rope and tie it into a loose knot, tucking the ends underneath. Arrange on a parchment-lined sheet pan with space between them.
- 3
Bake the knots
Bake for 15 to 18 minutes, until puffed and golden. Mix the melted butter with the grated garlic and parsley. Brush the hot knots with garlic butter and sprinkle with parmesan. Let them cool until they are easy to handle.
- 4
Prepare the chicken
Slice the chicken breasts horizontally into thin cutlets, then cut them into 8 slider-size pieces. Put the flour, salt, and pepper in one shallow bowl. Beat the eggs in a second. Combine the panko and parmesan in a third.
- 5
Bread the chicken
Coat each piece of chicken in flour, dip it in egg, then press it into the panko mixture. Set the breaded chicken on a rack while the oil heats.
- 6
Fry the chicken
Pour ¼ inch of neutral oil into a large skillet and heat over medium-high. Fry the chicken in batches for 3 to 4 minutes per side, until golden and the center reaches 165°F / 74°C. Drain on a rack and season lightly with salt.
- 7
Fill the sliders
Slice each garlic knot almost all the way through. Add a piece of chicken, a spoonful of vodka sauce, one slice of provolone folded to fit, and about 1 tablespoon pesto.
- 8
Melt the cheese
Return the filled sliders to the sheet pan and bake for 4 to 6 minutes, until the provolone melts. Finish with a little parmesan and serve with the remaining vodka sauce on the side.
Shortcuts That Work
Use large prepared garlic knots or soft slider rolls brushed with garlic butter if you do not want to bake the bread.
A good refrigerated pesto is fine here. The sliders already have several moving parts, and pesto is not the place that needs your attention.
The vodka sauce can be made up to three days ahead and reheated over low heat.
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes. Spray the breaded chicken generously with oil and bake it on a rack at 425°F / 220°C for 15 to 20 minutes, turning once, until crisp and cooked through.
Can I leave the vodka out of the sauce?
Yes. Replace it with water. The sauce will still be creamy, tomato-forward, and lightly spicy.
How do I keep the sliders from getting soggy?
Use a modest spoonful of sauce inside each slider and serve the rest for dipping. Assemble them shortly before the final bake.
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