Chicken pesto sliders

Ingredients

• 12 whole wheat slider buns (unseparated)
• 1 cup packed fresh spinach leaves, roughly chopped
• 2 cups shredded rotisserie chicken breast
• ½ cup prepared pesto
• 1 cup shredded mozzarella cheese

TOPPING:

• 1 tablespoon unsalted butter, melted
• ½ clove garlic, minced
• Pinch of salt and black pepper
• 2 tablespoons grated Parmesan cheese

Cook

Preheat oven to 350°. Use a bread knife to cut the rolls in half horizontally. Remove the top. Place the bottom of the rolls on a foil-lined baking sheet. Sprinkle a layer of the chopped fresh spinach over the rolls. Mix chicken and pesto in bowl and divide evenly over the spinach. Sprinkle with mozzarella. Replace the tops of the rolls. In a small bowl, mix topping ingredients and brush on top of the rolls. Bake for 15 minutes, until the rolls are warmed through and the tops are browned.